BROAD BEAN & MINT RICOTTA HOT CAKES
These savoury hot cakes can be a light meal on their own, or serve them alongside salad and bread for dinner. If broad beans are unavailable, use chopped asparagus.
Ingredients
- 250 g ricotta or cottage cheese
- 2 eggs separated
- 1/4 cup 40g flour (gluten-free: use white rice flour)
- Large handful fresh mint finely chopped
- Salt and cracked black pepper to taste
- 1/2 cup fresh or frozen broad beans – see preparation tips above
- OR 10 flowering broad bean tips
- Olive oil for cooking
Instructions
- Place the ricotta or cottage cheese into a bowl along with the egg yolks, flour, mint and seasoning. Use a fork to combine. Whisk the egg whites until soft peaks form then gently fold into the ricotta mixture.
- Heat a heavy-based frying pan over a moderate heat, drizzle lightly with olive oil, and dollop heaped tablespoon amounts of the ricotta mixture into the hot pan.
- Sprinkle the uncooked surface of the hot cakes with broad beans, or place a flowering broad bean tip on each. Once the hot cakes are golden around the edges, flip and cook for 1 minute until just cooked through.
- Slide on to a plate and repeat with the remaining mixture. Serve immediately.