Basil Ricotta Cakes With Tomato, Cucumber & Radish

Name: Basil Ricotta Cakes With Tomato, Cucumber & Radish Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 g walnut pieces; 600 g low-fat ricotta; 12 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 white wine vinegar

Servings: persons

100 g walnut pieces
600 g low-fat ricotta
12 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 white wine vinegar

1
Preheat oven to 180C 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.
6
Add the ricotta, basil and green shallots, season with salt and pepper, and mix well.
7
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.
8
Heat the oil in a medium non-stick frying pan over medium heat.
9
Add half the patties, and cook for 2 minutes each side or until golden.
10
Transfer to a plate, cover loosely with foil to keep warm.
11
Repeat with the remaining patties.
12
Serve immediately with the tomato, cucumber & radish salad.

600

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 100 g walnut pieces, 600 g low-fat ricotta, 12 bunch basil, washed, dried, leaves picked & shredded, 3 green onions, trimmed, thinly sliced (shallots), and more.

Yes, Basil Ricotta Cakes With Tomato, Cucumber & Radish Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Basil Ricotta Cakes With Tomato, Cucumber & Radish Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions