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

  1. In a mixing bowl combine ricotta, eggs, pumpkin puree and basil. Add in flour and season to taste.
  2. 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

Per serving: 201 KCALS | 10.3G FAT | 5.7G SAT FAT | 12.5G CARBS | 2.5G SUGAR | 2.5G FIBRE | 15.2G PROTEIN

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