Fried Ricotta Patties With Tomato Salad - cooking recipe

Ingredients

Ricotta Patties
1 lb ricotta cheese (450 g)
3 tablespoons parmesan cheese, grated (45 ml)
3 tablespoons flour (45 ml, I used quinoa flour)
1 -2 teaspoon seasoning salt, preferably with a bite
1/3 teaspoon black pepper, coarse (or to taste)
2 garlic cloves, finely chopped
1 egg, large (the size called \"jumbo\" here)
salt (a little sea salt flakes might be needed)
oil (for frying)
Tomato Salad
1/2 lb tomatoes (250 g, small baby plums or cherry tomatoes)
1/2 cup fresh basil, finely shredded (use dried if no fresh available)
1 teaspoon flaky sea salt
1 hot pepper, all seeds removed, chopped (or to taste)
1 tablespoon olive oil (or use any nut oil)
2 teaspoons lemon juice (a good squeeze of lemon)

Preparation

Make the tomato salad: slice the little plums in half and put in a bowl. Fork through the basil, salt and chopped hot pepper, then add the olive oil and lemon juice. Cover and set aside.
In a bowl, break up the ricotta until loose. Mix in the Parmesan and flour. (I used quinoa flour purely because I had it at hand).
Add the seasoning salt, pepper and garlic, and mix well. (Use a good seasoning salt with pronounced flavours, preferably with a touch of chilli in it!).
Whisk the egg in a bowl until just mixed (don't whip to a foam), add to the cheese mixture, and fold in well. The mixture will look loose, but you should be able to form quite firm patties with your hand.
(At this stage the mixture can be left in the fridge for the flavours to mix, if there is time).
Heat enough oil in a non-stick frying pan, form patties a little larger than a tablespoon, and fry about 3 minutes per side before flipping -- until nicely golden brown on both sides. Mine all fitted into a square pan at the same time.
Keep warm, but serve with the tomato salad as accompaniment.
Ideal as a side dish with meat and vegetables.