Spinach & Ricotta Patties

Name: Spinach & Ricotta Patties
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 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

Spinach & Ricotta Patties

Author: Illanique
Prep Time: 10
Cook Time: 30
Total Time: 40 minutes
Yield: 4
Category: Banting / Paleo / Low Carb; Breakfast; easy; Light meals; Lunch; Starters

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Description

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

Ingredients

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

Instructions

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.

Illanique Van Aswegen

Illanique is a Cape Town-based food stylist and recipe developer who loves to dabble in a bit of food photography here and there. After spending long hours in busy kitchens as a professional chef, Illanique decided to join the world of food media. She has worked on editorial and advertising campaigns for such clients as Woolworths, Food and Home Entertaining , Clicks, Simply Asia, V&A Waterfront, Foschini, Food24, Sasko and Oprah magazine amongst others. When she's not cooking up a storm you'll find her at a dusty flee market or antique shop hunting down one-of-a-kind props and unique decor goodies with her adorable pug.