RICOTTA AND LENTIL CAKES WITH PESTO SPIKED SAUCE

RICOTTA AND LENTIL CAKES WITH PESTO SPIKED SAUCE

Ready in 35 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, August 20, 2017.
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Extra fluffy little cloud like cakes will have you keeping the ingredients on standby.

Ingredients

PICKLED SHALLOT

  • 1 shallot, thinly sliced
  • 2 tablespoons vinegar (e.g. red, white wine, cider)

PESTO SPIKED SAUCE

  • 1 brown onion, finely diced
  • 1 clove garlic, minced
  • 1 can chopped tomatoes
  • 1 pottle veggie sundried tomato pesto
  • 1 teaspoon vinegar (e.g. red wine, white wine, cider)
  • ½ teaspoon salt
  • Pinch of chilli flakes (optional)

RICOTTA AND LENTIL CAKES

  • 1 can brown lentils, drained and rinsed
  • 150g ricotta cheese
  • ¾ cup panko breadcrumbs
  • 1 egg, lightly beaten
  • ½ teaspoon salt
  • 1½ teaspoons ricotta and lentil spice
  • Zest and juice of ½ lemon

SPINACH SALAD

  • 1 tablespoon vinegar (e.g. white wine, red wine, cider)
  • 1 tablespoon olive oil
  • 1 teaspoon mustard (e.g. Dijon, wholegrain)
  • 1 courgette, peeled into ribbons
  • ½ bag baby spinach leaves

TO SERVE

  • 2 tablespoons chopped walnuts
  • ½ lemon, cut into wedges

Steps

  1. In a small bowl, combine thinly sliced shallot and first measure of vinegar. Mix well and set aside to pickle. Heat a large preferably non-stick) dry fry-pan on low heat and lightly toast walnuts for about 2 minutes, until golden and fragrant. Remove from pan and set aside. Reserve pan.
  2. Heat a drizzle of oil in a small pot on medium heat. Cook onion and garlic for 2-3 minutes, until soft. Add all remaining pesto spiked sauce ingredients and bring to a simmer. Simmer for about 6 minutes, until thickened. Season to taste with salt and pepper and set aside, covered to keep warm.
  3. While sauce is simmering, mash lentils in a large bowl, add ricotta and mash again until combined. Add all remaining ricotta and lentil cake ingredients and mix well. Roll into golf-ball size balls and flatten slightly to about 2cm thick.
  4. Heat a drizzle of oil in reserved pan on medium-high heat. Cook cakes, in batches, for about 3 minutes each side, until cooked through, golden brown and crispy. Place on paper towel to absorb excess oil.
  5. In a large bowl, combine second measure of vinegar, olive oil and mustard. Add courgette and baby spinach to bowl and toss well to coat. Drain pickled shallot.
  6. divide pesto spiked sauce between plates and smooth out into a circle shape with the back of a spoon. Top with ricotta and lentil cakes and spinach salad. Sprinkle over pickled shallot and walnuts. Serve lemon wedges on the side.

Nutritional Information

Energy 1795 kj
429 kcal
Protein 23.6g
Carbohydrate 44.4g
Fat 22.6g