Sophie's Foodie Files

Mostly healthy tasty colorful cooking & gardening with Sophie's twist!

Vegetarian courgette-pea ricotta patties!

on 10/07/2015

Today, I harvested 2 courgettes, a few garlic bulbs & Β spring onions from our allotment garden. I wanted the veggies to shine in my recipe so I invented these tasty beauties! If you serve them smaller, you can use them as appetizers! πŸ˜‰

Let’s look at the yummy inside, shall we?

IMG_2706watermark-1

A lovely vegetarian dinner!

A lovely vegetarian dinner!

Let’s see how I made these tasty beauties?

Recipe: For 15-16 medium-sized patties

Ingredients:

* For the patties:

120 gr (1/2 cup) ricotta

3 spring onions, cleaned, each cut up into rings

2 fat cloves of garlic, peeled & finely cut up

2 medium green courgettes, shredded in a food processor

1/2 yellow courgette, shredded in a food processor

black pepper finely milled: 30 grins

Maldon sea salt: 3/4 teaspoon & a bit more

2 eggs, beaten

96 gr (3/4 cup) organic white spelt flour

88 gr (1/2 cup) fresh podded peas

* For the roasted sweet potato fries:

2-3 medium sweet potatoes, peeled & cut up into fries

a few drizzles of a fruity extra virgin olive oil

10 grins of finely milled black pepper

1/8 teaspoon of Maldon sea salt

* For the rest, a mixed side salad, with whatever you want, straight from the garden

Method:

1. Preheat your oven to 200Β° C ( 400 F) for about 10 minutes. Arrange sweet potato fries in 1 layer in a fitted non-stick oven tray. Season with sea salt & 10 grins of finely milled black pepper. Drizzle your fruity extra virgin olive oil all over it & with clean hands, mingle everything together. After 10 minutes, place into center of the hot oven & roast for about 20-25 minutes until roasted & ready. After 15 minutes, turn fries over to prevent burning & for an equal roast. Turn oven off when ready.

2. In the meantime, cook your fresh podded peas until just al dente. it took me 3 minutes, drain well & set aside. Now, make your fritters aka patties. Take a large bowl & ad ricotta, spring onion rings, cut up raw garlic, shredded courgettes, podded peas, 2 beaten eggs & white spelt flour. With a whisk or large wooden spoon, mix it well through. Now, add seasoning. I added 3/4 teaspoon of sea salt, a few pinches more & about 30 grins of black pepper in total. Taste the batter before frying, please! Now, when your side salad is cleaned & ready to be eaten & your potato fries are ready, take a large non-stick frying pan & pour the same oil in it. See that you end up with a fat layer of oil in your pan. The patties must sit 1/2 into the oil. Heat it up! With the help of a spoon, scoop 1 heaped tablespoon of the batter into the hot oil. Do this the same with 3 other parts. Now, you have 4 patties frying into your pan. You don’t want the patties to be too big otherwise they will collapse during frying & they won’t hold together! Let them fry for about 2-3 minutes on one side & carefully flip them over with the help of a spatula & a fork. Fry the other side for about 1-2 minutes until golden brown & cooked through. Place the fried patties on double layered kitchen paper to dip off the excess of fat. Refill the oil in your pan if you need to. Fry the other patties too.

Dipp them on double kitchen paper to get the excess oil off. Serve at once like picture above! Enjoy, with a loved one! πŸ˜‰ xxx

The ready batter before frying into patties!

The ready batter before frying into patties!

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34 responses to “Vegetarian courgette-pea ricotta patties!

  1. Looks delicious! I have though one irrelevant question if you don’t mind… how do you insert at the bottom of each post you publish that profile of you having a Facebook account? Is there a possibility to put an instagram one too?
    Best of wishes for a relaxing and
    sunny weekend!

    • Sophie33 says:

      Thanks! πŸ™‚ When I want to post that badge I will go to http://www.facebook.com/badges/page/
      I created my page & then, i click onto other. Then, I copy & paste this long thing into my post, but in the text version. Paste it where you want it to be. How to create a page badge is something else. http://www.facebook.com/badges/page/
      you can see how to do it there. πŸ™‚

      I don’t see an instagram account here though but maybe you must search into the Facebook itself to resolve your problem! πŸ™‚

      • Thanks a bunch for the explanation. Nevertheless it sounds so complicated that I think I will just copy my link and
        remind everytime my followers about it. Much appreciation πŸ™‚

  2. Angie@Angie's Recipes says:

    These vegetarian patties are both very delicious and healthy!

  3. thehungrymum says:

    yum! I really should plant zuchini – everyone says how easy they are to grow. And I have a kilo of ricotta in the fridge right now πŸ™‚

  4. Tina says:

    I absolutely love those fritters. I have used a Nigel Slater recipe before stuffing them with feta cheese. Lovely combo and I love your recipe too! πŸ’–

  5. boeddhamum says:

    These patties look stunning Sophie, nice; you get really creative from your garden produce πŸ˜‰
    Instead of spelt I could use chickpea flour to make them glutenfree!
    xo Linda

  6. lou says:

    Hello Sophie,
    Whaw! This looks very delicious and tastes wonderful!

  7. I’ve copied this recipe and saved it because very soon I will have fresh squash from my garden.

  8. jefboven says:

    Really, an inviting dish ready to be carefully imitated …

  9. afracooking says:

    I am loving this recipe! I make zucchini fritters often (just grated zucchini, onion, frozen peas, egg white, salt&pepper and maybe feta and some fresh mint) It actually is one of my favourites for one of these healthy evenings to balance out a decadent meal. But I love this more substantial version – must give it a try!

  10. kevinashton says:

    Your Courgette and Ricotta patties look delicious Sophie!
    Crunchie on the outside and creamy in the middle.

    Even though I am not vegetarian, I still like to have at least veggie only dinner per week, and often encourage others to give a try. I also love the idea of taking food straight from your allotment to maximise the taste and texture of your dishes.

    Thanks also for your great comment about my rhubarb flan, that too came from one of my
    raised vegetable beds.

    • Sophie33 says:

      That is what we want, hey? xxxx
      You have a cool lovely blog but I am not a vegetarian though. My hubby & I eat everything but we do eat vegan 4x/week.

  11. Norma Chang says:

    You sure are harvesting much from your allotment. Bet those patties are not only delicious but healthy too.

  12. Yummy! I make these all kind of veggies and onions, too!

  13. Tammy says:

    so delicious!

  14. Koko says:

    These look incredible! Such a beautiful assortment of summer veggies in there. It sounds like your allotment has been good to you!! πŸ™‚

  15. Bernice says:

    Sophie you have some of the best recipes based upon what is coming out of your garden!

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