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Ricotta patties with chilli lime corn

Ricotta patties with chilli lime corn
4.6 25 évaluations
Prép. 20min
Total 1h 20min
4 portions
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Ingrédients

Coriander salsa
  • red onion
    30 g
  • fresh coriander leaves only
    4 sprigs
  • tomatoes deseeded and cut into pieces (1 cm)
    4
  • sweet chilli sauce
    2 tbsp
  • apple cider vinegar
    1 tbsp
  • ground cumin
    1 tsp
Ricotta patties
  • walnuts
    50 g
  • pecan nuts
    50 g
  • day old bread
    250 g
  • brown onion (approx. 150 g), cut into halves
    1
  • fresh flat-leaf parsley leaves only
    1 sprig
  • ricotta drained
    300 g
  • eggs
    3
  • sea salt to taste
    2 pinches
  • ground black pepper to taste
    2 pinches
  • cayenne pepper to taste
    1 pinch
  • mustard powder
    ¼ tsp
  • nutritional yeast
    2 tsp
Chilli lime corn
  • limes zest only, no white pith
    2
  • fresh coriander leaves only
    6 sprigs
  • fresh red chilli deseeded if preferred and cut into halves
    1
  • unsalted butter softened
    50 g
  • sea salt
    1 tsp
  • ground black pepper
    ½ tsp
  • sweet corn cobs husks on
    4
  • water
    500 g
  • olive oil for frying

Niveau

facile

Infos nut. par 1 portion

Sodium 1389.8 mg
Protides 32.3 g
Calories 3519.3 kJ / 837.8 kcal
Lipides 45.7 g
Fibre 17.1 g
Graisses saturées 14 g
Glucides 66.7 g

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Également présenté dans

Vegetarian Kitchen 87 Recettes
Australie et Nouvelle-Zélande

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