Ricotta patties with chilli lime corn

Ricotta patties with chilli lime corn

4.5 26 évaluations

Préparation 20min

Total 1h 20min

4 portions

Ingrédients

Coriander salsa

red onion
30 g
fresh coriander leaves only
4 sprigs
tomatoes deseeded and cut into pieces (1 cm)
4
sweet chilli sauce
2 tbsp
apple cider vinegar
1 tbsp
ground cumin
1 tsp

Ricotta patties

walnuts
50 g
pecan nuts
50 g
day old bread
250 g
brown onion (approx. 150 g), cut into halves
1
fresh flat-leaf parsley leaves only
1 sprig
ricotta drained
300 g
eggs
3
sea salt to taste
2 pinches
ground black pepper to taste
2 pinches
cayenne pepper to taste
1 pinch
mustard powder
¼ tsp
nutritional yeast
2 tsp

Chilli lime corn

limes zest only, no white pith
2
fresh coriander leaves only
6 sprigs
fresh red chilli deseeded if preferred and cut into halves
1
unsalted butter softened
50 g
sea salt
1 tsp
ground black pepper
½ tsp
sweet corn cobs husks on
4
water
500 g
olive oil for frying

Niveau

facile

Infos nut. par 1 portion

Sodium 1389.8 mg

Protides 32.3 g

Calories 3519.3 kJ / 837.8 kcal

Lipides 45.7 g

Fibre 17.1 g

Graisses saturées 14 g

Glucides 66.7 g

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Également présenté dans

Vegetarian Kitchen 87 Recettes
Australie et Nouvelle-Zélande

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