Pumpkin and Basil Savoury Ricotta Cakes

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