Ricotta Spinach Patties

Ingredients

• 125 g fresh spinach leaves
• 40 g Parmesan cheese
• 475 g ricotta cheese
• 2 tbsp Whole wheat flour
• 1 large egg
• Salt
• Pepper
• 700 g red and yellow tomatoes
• 2 large red onions
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 0.5 bunch Basil
• 4 tbsp olive oil

Instructions

1. 1.

   Clean, wash, dry, and slice spinach into fine strips. Grate Parmesan finely.

2. 2.

   In a bowl quickly mix spinach with ricotta, Parmesan, flour, egg, salt, and pepper to form a smooth dough; refrigerate.

3. 3.

   Wash tomatoes, cut off stems, and slice as thinly as possible.

4. 4.

   Peel onions and cut into very fine rings.

5. 5.

   Whisk vinegar, honey, salt, and pepper; fold in 3 tbsp olive oil. Wash basil, dry, and tear leaves.

6. 6.

   Layer tomato slices, onion rings, and basil alternately on a plate to form small towers, seasoning each layer lightly with salt and pepper and drizzling with vinaigrette. Let sit at room temperature for about 15 minutes.

7. 7.

   Heat the remaining olive oil in a heavy non‑stick pan over medium heat.

8. 8.

   Using a spoon dipped in water, cut small patties from the ricotta mixture, place them in the hot oil, and press slightly flat with the back of the spoon. Fry for about 2 minutes until golden brown, flip, and fry another 1–2 minutes. Transfer to a plate and sprinkle with freshly ground pepper and optional Parmesan.

9. 9.