If you are after a more satisfying meal with a defined flavour this is it.This meal is especially enjoyed on those cold winter days.
The nut and ricotta cheese patties have a unique almost addictive taste. Served with brown rice topped with dairy free mushroom sauce, blanched broccoli and a cauliflower salad to dress the meal.
Enjoy!
Nuts & Ricotta Patties
Ingredients:
- 1 onion
- 100 grams Pecan Nuts
- 500 grams Ricotta Cheese
- 2 tablespoons of organic soya sauce
- 1 cup of gluten free bread crumbs
- 1/2 cup of LSA (Ground Linseed, Almond & Sunflower Seeds)
- 2 tablespoons fresh Parsley
Method:
- Blend the nuts first, then add roughly chopped onion and blend a little more.
- Add the other ingredients in the listed order. Blend to make a smooth paste to your preferred consistency.
- Place mixture in the fridge for approximately half an hour covered with a cling wrap. Once chilled, form mixture into balls (a tablespoon for each serving) then flatten into patties, coat with additional crumbs and fry in small amount of good quality oil (olive or macadamia) until nicely brown turning once.
- Use himalayan salt & cracked pepper to taste .You will be surprised at the texture and taste.
- Can also be enjoyed cold on a salad bed, and if you are lucky enough to have left overs these are great for your work or school lunch. They keep well in the fridge for up to 2 days, and also freeze well for those emergency situations. This batch will make 6-10 patties depending on your preferred size.
To Serve
- 1 – 2 Patties per plate
- 1/2 to 1 cup of Cooked Brown Rice
- Pour Mushroom Sauce over rice and/or Patties (Click Here for Recipe).
- 1/2 a cup of Cauliflower Salad (Click Here for Recipe).
- As much Blanched Broccoli Florets as you like.
