Basil Ricotta Cakes With Tomato, Cucumber & Radish Salad

Total Time: 28 mins Preparation Time: 20 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 100 g walnut pieces
• 600 g low-fat ricotta
• 1/2 bunch basil, washed, dried, leaves picked & shredded
• 3 green onions, trimmed, thinly sliced (shallots)
• salt & freshly ground black pepper
• plain flour, to dust
• 1 tablespoon olive oil
• 2 tomatoes, cut into 12 wedges each
• 1 lebanese cucumber, thinly sliced
• 1 bunch radish, trimmed, thinly sliced
• 1 tablespoon extra virgin olive oil
• 1 tablespoon wine vinegar

Recipe

• 1 preheat oven to 180°c spread the walnuts on a baking tray and bake in preheated oven for 5 minutes or until lightly toasted.
• 2 transfer to a plate and set aside for 5 minutes to cool.
• 3 meanwhile, to make the salad: combine the tomatoes, cucumber and radishes in a medium serving bowl.
• 4 combine the oil and vinegar in a small bowl & drizzle over the salad and toss to combine, then cover and set aside.
• 5 finely chop the walnuts and place in a large bowl. add the ricotta, basil and green shallots, season with salt and pepper, and mix well.
• 6 divide the ricotta mixture evenly into 8 portions and use wetted hands to shape each portion into round 8cm patties, then dust each side of the ricotta patties lightly with flour and shake off any excess.
• 7 heat the oil in a medium non-stick frying pan over medium heat.
• 8 add half the patties, and cook for 2 minutes each side or until golden. transfer to a plate, cover loosely with foil to keep warm. repeat with the remaining patties. serve immediately with the tomato, cucumber & radish salad.