Ricotta and Spinach Fritters
The iron balance of vegetarians also gets its money's worth here, because the vitamin C from tomatoes and basil optimizes the absorption of the blood-forming mineral.
Ideal side dish: Thin slices of toasted wholemeal baguette provide dietary fibre and ensure long-lasting satiation.
(Percentage of daily recommendation)
| Calorie | 288 cal. | (14 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 43 mg | (358 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 13.8 μg | (31 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 545 mg | (14 %) | ||
| Calcium | 302 mg | (30 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 89 mg |
Ingredients
- Ingredients
- 4 ozs fresh Spinach
- 1 oz Parmesan
- 1 lb Ricotta cheese
- 2 Tbsps Whole wheat flour
- 1 egg (large)
- salt
- peppers
- 1 ½ lbs red and yellow Tomatoes
- 2 large Red onions
- 2 Tbsps balsamic vinegar
- 1 Tbsp honey
- ½ bunch Basil
- 4 Tbsps olive oil
Preparation steps
Trim spinach, rinse and spin dry. Cut into fine strips. Finely grate the Parmesan.
Quickly stir spinach in a bowl with ricotta, Parmesan cheese, flour, egg, salt and pepper to make a smooth batter. Refrigerate while preparing salad.
Rinse tomatoes, cut out stems and cut the tomatoes into thin slices.
Peel the onions and cut into very thin rings.
Mix vinegar, honey and salt and pepper to taste. Whisk in 3 tablespoons olive oil. Rinse basil, shake dry and pluck off the leaves.
Place tomato slices, onion rings and basil in alternating layers on a serving plate, seasoning each layer lightly with salt and pepper and drizzling with a little salad dressing. Let stand at room temperature for about 15 minutes.
Heat the remaining olive oil in a heavy non-stick skillet over medium heat.
Scoop small portions of the ricotta mixture with a tablespoon dipped in water. Place in the hot skillet and flatten slightly with a spoon back. Cook until golden brown, about 2 minutes fry, turn and then fry for 1-2 minutes more. Place the fritters on the serving plate and sprinkle with more freshly ground pepper and Parmesan cheese to taste.