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Recipes

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Mad Millie Ricotta and Basil Cakes

Written by Rachael on September 22nd, 2011.      0 comments

Ingredients

  • 500g low-fat Mad Millie Ricotta
  • 2/3 cup purchased dry breadcrumbs
  • 1 tbs finely grated parmesan
  • 1 cup basil leaves, finely chopped
  • finely grated rind of 1 large lemon
  • 1 egg, lightly beaten
  • 100g baby rocket leaves
  • 250g punnet cherry tomatoes, quartered
  • 2 tbs low-fat French dressing
Method
  • Combine ricotta, half the breadcrumbs, parmesan, basil, lemon rind and egg in a bowl. Season with salt and pepper. Divide mixture into 8 portions and roll each into a ball. Coat with remaining breadcrumbs and press to form a pattie. Place onto a large plate.
  • Spray patties with olive oil cooking spray. Heat a non-stick frying pan over medium heat. Cook patties, in 2 batches, for 2-3 mins on each side or until golden and cooked through. Transfer to a plate and cover to keep warm. Serve with rocket, tomato and cucumber salad.
  • To make salad, combine rocket leaves, tomatoes and cucumber in a bowl. Add dressing and toss until well combined.
Topics: Recipes
 

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