Ingredients:
250g Baby Spinach leaves
250g Ricotta
40g Pecorino, grated
Blu Estate Reserve Quality EVOO
50g (approx.) breadcrumbs
1 large garlic clove, whole
Salt & Pepper to taste
Optional: 2-3 tsp of Basil pesto
To assemble:
Eggs
Breadcrumbs
Method:
- Add a drizzle of Blu Estate’s Reserve Quality EVOO to a pot on medium-high heat. Sauté garlic and baby spinach. Once wilted, remove and allow to cool slightly before squeezing out any excess liquids. Discard the clove of garlic.
- Chop the spinach and place into a bowl along with ricotta, pecorino cheese, breadcrumbs, season with salt & pepper to taste and mix well. Add the basil pesto and mix well. Taste the mixture to adjust any seasonings to your liking. If you’d like to adjust the texture of the mixture, add more breadcrumb accordingly.
- To form the patties, spoon a generous amount into the palm of your hand. Shape and form a round patty-like shape, then place onto baking paper and repeat until all the mixture is used.
- Beat 2-3 large eggs in a bowl. In a separate bowl, pour in a generous amount of breadcrumbs.
- Place the patty into the beaten egg and coat all over. Directly transfer the patty to the breadcrumb bowl. Coat the patty in breadcrumbs and gently but firmly pat the breadcrumbs into the patty. Then place onto a lined baking tray.
- Once all patties are crumbed and on the baking tray, drizzle with Blu Estate EVOO and place into a preheated 200oC oven for approximately 25-30 minutes or until the crumb is golden. Baking times will differ depending on the texture and size of the patties.
- Serve while hot, and if you wish, with a squeeze of lemon.
