Ricotta Cakes with Asparagus and Tomatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 385 cal. | (18 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 8.1 mg | (68 %) | ||
| Vitamin K | 136.5 μg | (228 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 320 μg | (107 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 12 μg | (27 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 73 mg | (77 %) | ||
| Potassium | 889 mg | (22 %) | ||
| Calcium | 353 mg | (35 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 41 μg | (21 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 76 mg | |||
| Cholesterol | 98 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the vegetables
- 1 kilogram white Asparagus
- salt
- 300 grams Cherry tomatoes
- 1 shallot
- 6 Tbsps olive oil
- 1 Tbsp freshly chopped Sage
- 1 pinch sugar
- 2 Tbsps lemon juice
- freshly ground peppers
- For the cakes
- 250 grams Ricotta cheese
- 2 Tbsps grated Parmesan
- 1 egg
- 2 Tbsps freshly chopped Arugula
- 2 Tbsps Pastry flour
Preparation steps
For the vegetables, peel the asparagus and cut in half lengthwise. Cook in salt water for about 12 minutes. Rinse and halve the tomatoes. Peel the shallot and chop finely. Sauté in 2 tablespoons of hot olive oil until translucent.
Warm the tomatoes in a covered pan, remove from the heat and add the sage leaves and 2 tablespoons of remaining oil. Season with sugar, lemon juice and pepper and add the drained asparagus spears.
For the cakes, combine the ricotta with the Parmesan, egg, arugula and flour and mix until smooth. Season with salt and pepper. Place, in portions, in a pan with the remaining oil and fry until golden brown on each side (about 1-2 minutes).
Arrange the cakes on plates with the asparagus and serve garnished with Parmesan and arugula.
