Name: Fried Ricotta Patties With Tomato Salad
Prep time: 21 min
Cook time: 21 min
Total time: 21 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters fresh basil, finely shredded (use dried if no fresh available); 0 teaspoons black pepper, coarse (or to taste); 1 large egg, large (the size called jumbo here); 3 Tbsps flour (45 ml, i used quinoa flour); 2 garlic cloves, finely chopped; 2 teaspoons lemon juice (a good tablespoon of lemon); 6 servings oil (for frying); 1 Tbsp olive oil (or use any nut oil); 45 milliliters tablespoons parmesan cheese, grated; 1 hot pepper, all seeds removed, chopped (or to taste); 450 grams lb ricotta cheese; 6 servings salt (a little sea salt flakes might be needed); 1 teaspoon flaky sea salt; 1 teaspoon seasoning salt, preferably with a bite; 227 grams tomato (250 g, small baby plums or cherry tomatoes)