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Spinach & Ricotta Patties Recipe

Spinach & Ricotta Patties

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These delicious patties are packed full of goodness and are perfect for a filling weekday meal. Leftovers make wonderful lunchbox additions as well.

  • Serves: 4 |
    4 servings
  • Difficulty:

  • Prep Time : 10 mins |
  • Cook Time : 30 mins
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Patties
1 tsp (5 ml) olive oil
450 g spinach, washed and shredded
2 tsp (10 ml) garlic, crushed
2 tsp (10 ml) fennel powder
250 g ricotta
2 spring onions, finely chopped
1 egg
3 Tbsp (45 ml) psyllium husks
½ C (125 ml) cheddar cheese, grated
butter, for frying
150 g chorizo, sliced

Poached Eggs
4 large free-range eggs
splash of vinegar

To Serve
½ C (125 ml) cultured cream
60 g watercress

Patties

Heat the olive oil in a frying pan over medium heat. Add the spinach, garlic and fennel powder and fry for 10 minutes until wilted. Remove from the heat.
Place the spinach into a food processer and add in the ricotta, spring onions, egg and psyllium husks. Pulse to combine. Stir in the cheese and season to taste. Form into 8 patties.

Heat the butter in a clean frying pan over medium heat. Fry the patties in two or three batches for 2-3 minutes per side.

Fry the chorizo in a hot frying pan until crisp.

Poached Eggs

Bring a saucepan of water to a gentle simmer and add a splash of vinegar to acidulate the water. Carefully crack the eggs, drop into the water and poach for 3-4 minutes. Remove with a  slotted spoon.

To Serve

Stack two patties on each plate. Top with a dollop of cultured cream, a few slices of crispy chorizo and a poached egg. Serve with a handful of watercress.

Tip: The cheddar cheese can be replaced with Gruyere, Parmesan, Mozzarella or Gouda.