Fried Ricotta Patties With Tomato Salad

1. 1

   Make the tomato salad: slice the little plums in half and put in a bowl. Fork through the basil, salt and chopped hot pepper, then add the olive oil and lemon juice. Cover and set aside.

2. 2

   In a bowl, break up the ricotta until loose. Mix in the Parmesan and flour. (I used quinoa flour purely because I had it at hand).

3. 3

   Add the seasoning salt, pepper and garlic, and mix well. (Use a good seasoning salt with pronounced flavours, preferably with a touch of chilli in it!).

4. 4

   Whisk the egg in a bowl until just mixed (don't whip to a foam), add to the cheese mixture, and fold in well. The mixture will look loose, but you should be able to form quite firm patties with your hand.

5. 5

   (At this stage the mixture can be left in the fridge for the flavours to mix, if there is time).

6. 6

   Heat enough oil in a non-stick frying pan, form patties a little larger than a tablespoon, and fry about 3 minutes per side before flipping -- until nicely golden brown on both sides. Mine all fitted into a square pan at the same time.

7. 7

   Keep warm, but serve with the tomato salad as accompaniment.

8. 8

   Ideal as a side dish with meat and vegetables.

No additional tips available.