I think I have mentioned earlier that me and my family love cheese, I mean any type of cheese. So today I had some ricotta cheese in the fridge and I decided to make ricotta fritters. It has a nice crunch outside and creamy on the outside.
It is pretty easy and quick to make. You can eat as them is or serve it with tomato sauce, both are equally delicious.
- 500 g soft ricotta cheese
- ¼ cup plain flour
- 1/2 cup grated Parmesan cheese
- 2 eggs
- Freshly grated one lemon / lime zest
- 1 tbsp chopped basil/mint
- 2tbsp cream
- Salt- pepper and paprika to taste
- Vegetable oil
Ingredients for tomato sauce
- 400 g chopped tomatoes
- 2 cloves of garlic, grated
- Salt and pepper to taste
- Olive oil
In a mixing bowl, whisk eggs with salt- pepper, paprika and zest of lemon or lime. Add the egg mixture and cream to the ricotta. Keep whisking. Then add flour, Parmesan cheese and chopped basil to the ricotta. Mix together until well combined and set aside.
For making tomato sauce: heat the olive oil in a pan add grated garlic, season with salt and pepper and saute for few seconds. Add chopped tomato to garlic oil and cook for 10 minutes and set aside.
Now, in a skillet, add good amount of vegetable oil and heat the oil over medium heat.
Using a spoon and add ricotta mixture to the hot oil and let them to for about 3 minutes or until each side golden and crispy.Take them out of the skillet and drain them on a paper towel. Serve ricotta fritter plain or with tomato sauce.
Cutlet is an Iranian version of meat patty. It is combination of ground beef with potatoes ( whether cooked or row) , onions and spices. They are incredibly tasty. The traditional shape of cutlet is oval but you can make it in round shape as well.They are incredibly tasty.
cutlet might be served warm or cold. You can serve it with flat bread or make a beautiful cutlet sandwich with baguette bread.
250 g ground beef
1 small onion, grated
2-3 large potatoes, cooked and mashed
Salt- pepper powder to taste
1 tsp turmeric
Mash cooked potatoes. Grate onion, squeeze out of the juice. Add ground beef, mashed potatoes, grated onion, egg, salt and spice to a big bowl. Mix thoroughly until well blended.
Now, take small portion of meat mixture and put in the palm of your hand and shape them.
Then roll gently in bread crumbs. Repeat will remains of meat mixture, once they are ready, heat the oil in a pan. Oil should be hot and sizzle. Put cutlette in the pan. Let fry one side, flip over to fry other side until golden brown
These potato cakes are superb and easy to prepare. No need to eggs or meat or flour. Just easy peasy recipe for making potato cakes or kookoo.
3 potatoes, cooked
1 small onion, finely chopped
1 small bunch of parsley, finely chopped
½ Tsp cumin powder
½ Tsp turmeric
Salt and chilli flakes to taste
Peel off potatoes. In a pot with salted water, cook potatoes. Let they cool. Mash potatoes. Add chopped onion , parsley and spices.
Combine all together very well. Heat the oil in the pan, take small portion of potato mixture and give a round or flat shape. Fry in the pan 3-4 minutes , flip over and fry other side as well.
This recipe is combination of tuna fish with potato, fresh tarragon and seasoned with aromatic spices. Freshly chopped tarragon gives very nice flavor to the fish cakes.
Tuna fish patties
140 g canned tuna fish
1 cooked potato
Small bunch of fresh tarragon
1 ½ tbsp corn flour
50 g cooked green peas
½ tsp cumin powder
½ tsp coriander powder
½ tsp ginger powder
¼ tsp turmeric powder
Salt and chili flakes to taste
Drain the liquid from tuna can. Mash cooked potato. In a bowl, mix together all of the spices, chopped tarragon, green peas, egg yolk, corn flour, tuna fish and mashed potato.
Divide the mixture into small parts and form into a ball and then flatten into a patty. In a small ball, whisk white egg. First dip each patty into the white egg and then cover with bread crumbs.
Heat the olive oil in a pan, gently place patties in the pan and cook each side for 3-4 minutes until nicely brown.
Serve fish patties with sweet chilli sauce or tartar sauce.