Pumpkin and Basil Savoury Ricotta Cakes

October is officially represented by one vegetable and it`s pumpkin. I made these savoury ricotta cakes with pumpkin and basil and the flavour was just incredible. This recipe is perfect for a quick lunch and is also kids lunch box friendly.

This recipe contains eggs and dairy.

Recipe

Prep Time: 10 mins

Cook Time: 15 mins

Yields: 4

Ingredients

400 g firm ricotta
2 eggs
1 cup pumpkin puree
handful fresh basil leaves, chopped
2 tablespoons whole-meal flour + additional flour for rolling
1 teaspoon Tuscan seasonings or to taste
salt and pepper, to taste
olive oil, for frying
basil spinach pesto, for serving

Method

In a mixing bowl combine ricotta, eggs, pumpkin puree and basil. Add in flour and season to taste.
Lightly flour working surface. Form small cakes with your hands. Heat oil in a frying pan over medium heat. Cook the cakes for a few minutes on each side until golden brown. Serve warm with spinach and basil pesto. Enjoy right away!

Nutrition Facts

Vegan Melanzane Parmigiana

2 Replies to "Pumpkin and Basil Savoury Ricotta Cakes"

Jane October 18, 2020 (8:28 pm)

Reply

What herbs are in Tuscan seasoning Pls?
- luba October 28, 2020 (11:00 pm)
  
  Reply
  
  Hi Jane, it`s garlic, black pepper, rosemary and parsley.

October 15, 2020

Lunch

Pumpkin and Basil Savoury Ricotta Cakes