Cheese and lentil fritters
reduced-fat ricotta cheese
1 cup(s), (240g)
lentils, canned, rinsed, drained
1 can(s), (1 x 400g can)
white self-raising flour
⅓ cup(s), (50g)
¼ cup(s), (60ml)
½ medium, half finely chopped, half thinlly sliced
grated parmesan cheese
fresh flat-leaf parsley
2 tbs, finely chopped
2 medium, unpeeled, cored, thinly sliced
2 tbs, coarsely chopped, toasted
1 tbs, extra virgin
1 tbs, white
- Whisk the ricotta and egg in a large bowl until smooth. Finely chop half of the onion. Combine the chopped onion, lentils, flour, milk, parmesan and parsley in a bowl. Season with salt and freshly ground black pepper.
- Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Spoon eight 2-tablespoon quantities of lentil mixture into the pan and cook for 4 minutes each side or until golden and puffed. Transfer to a plate and repeat with the remaining batter.
- Meanwhile, to make the salad, finely slice the remaining onion and combine with the spinach, pear and walnut in a large bowl. Whisk together the oil and vinegar in a bowl. Drizzle over the salad. Season with salt and freshly ground black and gently toss to combine. Serve with the fritters.