Breakfast, Sides

Ricotta, Spinach & Herb Fritters With Mint Yogurt Dressing

Step 1 of 7

Place ricotta, Parmesan, spinach, herbs, garlic, egg, lemon zest and flour in a bowl. Season as desired and stir to mix.

For the fritters:

250g ricotta
20g grated Parmesan
100g baby spinach, finely chopped
5g mint leaves, chopped
5g basil leaves, chopped
1 garlic clove, peeled, minced
1 large egg, lightly beaten
Zest of ½ lemon
30g all-purpose flour
Sea salt and freshly ground black pepper, as desired
1 tbsp olive oil

For the yogurt dressing:

150g Greek yogurt
Zest of ½ unwaxed lemon and 1 tablespoon lemon juice
1 tbsp olive oil
2 tbsp fresh chopped mint leaves

For the fritters:

8oz ricotta
0.7oz grated Parmesan
3oz baby spinach, finely chopped
0.2oz mint leaves, chopped
0.2oz basil leaves, chopped
1 garlic clove, peeled, minced
1 large egg, lightly beaten
Zest of ½ lemon
30g all-purpose flour
Sea salt and freshly ground black pepper, as desired
1 tbsp olive oil

For the yogurt dressing:

5oz Greek yogurt
Zest of ½ unwaxed lemon and 1 tablespoon lemon juice
1 tbsp olive oil
2 tbsp fresh chopped mint leaves

Step 2 of 7

Place the Ninja Possible Pan with oil over medium heat and preheat for 2 minutes.

For the fritters:

250g ricotta
20g grated Parmesan
100g baby spinach, finely chopped
5g mint leaves, chopped
5g basil leaves, chopped
1 garlic clove, peeled, minced
1 large egg, lightly beaten
Zest of ½ lemon
30g all-purpose flour
Sea salt and freshly ground black pepper, as desired
1 tbsp olive oil

For the yogurt dressing:

150g Greek yogurt
Zest of ½ unwaxed lemon and 1 tablespoon lemon juice
1 tbsp olive oil
2 tbsp fresh chopped mint leaves

For the fritters:

8oz ricotta
0.7oz grated Parmesan
3oz baby spinach, finely chopped
0.2oz mint leaves, chopped
0.2oz basil leaves, chopped
1 garlic clove, peeled, minced
1 large egg, lightly beaten
Zest of ½ lemon
30g all-purpose flour
Sea salt and freshly ground black pepper, as desired
1 tbsp olive oil

For the yogurt dressing:

5oz Greek yogurt
Zest of ½ unwaxed lemon and 1 tablespoon lemon juice
1 tbsp olive oil
2 tbsp fresh chopped mint leaves

Step 3 of 7

Add 4 large spoons of fritter batter to pan. Slightly flatten batter with the back of spoon and cook for 2-3 minutes until the underneath is golden brown.

For the fritters:

250g ricotta
20g grated Parmesan
100g baby spinach, finely chopped
5g mint leaves, chopped
5g basil leaves, chopped
1 garlic clove, peeled, minced
1 large egg, lightly beaten
Zest of ½ lemon
30g all-purpose flour
Sea salt and freshly ground black pepper, as desired
1 tbsp olive oil

For the yogurt dressing:

150g Greek yogurt
Zest of ½ unwaxed lemon and 1 tablespoon lemon juice
1 tbsp olive oil
2 tbsp fresh chopped mint leaves

For the fritters:

8oz ricotta
0.7oz grated Parmesan
3oz baby spinach, finely chopped
0.2oz mint leaves, chopped
0.2oz basil leaves, chopped
1 garlic clove, peeled, minced
1 large egg, lightly beaten
Zest of ½ lemon
30g all-purpose flour
Sea salt and freshly ground black pepper, as desired
1 tbsp olive oil

For the yogurt dressing:

5oz Greek yogurt
Zest of ½ unwaxed lemon and 1 tablespoon lemon juice
1 tbsp olive oil
2 tbsp fresh chopped mint leaves

Step 4 of 7

Flip over and cook for 2 to 3 minutes or until golden brown.

For the fritters:

250g ricotta
20g grated Parmesan
100g baby spinach, finely chopped
5g mint leaves, chopped
5g basil leaves, chopped
1 garlic clove, peeled, minced
1 large egg, lightly beaten
Zest of ½ lemon
30g all-purpose flour
Sea salt and freshly ground black pepper, as desired
1 tbsp olive oil

For the yogurt dressing:

150g Greek yogurt
Zest of ½ unwaxed lemon and 1 tablespoon lemon juice
1 tbsp olive oil
2 tbsp fresh chopped mint leaves

For the fritters:

8oz ricotta
0.7oz grated Parmesan
3oz baby spinach, finely chopped
0.2oz mint leaves, chopped
0.2oz basil leaves, chopped
1 garlic clove, peeled, minced
1 large egg, lightly beaten
Zest of ½ lemon
30g all-purpose flour
Sea salt and freshly ground black pepper, as desired
1 tbsp olive oil

For the yogurt dressing:

5oz Greek yogurt
Zest of ½ unwaxed lemon and 1 tablespoon lemon juice
1 tbsp olive oil
2 tbsp fresh chopped mint leaves

Step 5 of 7

Once the first batch of fritters are cooked, transfer to a hot plate and repeat with the remaining mixture.

For the fritters:

250g ricotta
20g grated Parmesan
100g baby spinach, finely chopped
5g mint leaves, chopped
5g basil leaves, chopped
1 garlic clove, peeled, minced
1 large egg, lightly beaten
Zest of ½ lemon
30g all-purpose flour
Sea salt and freshly ground black pepper, as desired
1 tbsp olive oil

For the yogurt dressing:

150g Greek yogurt
Zest of ½ unwaxed lemon and 1 tablespoon lemon juice
1 tbsp olive oil
2 tbsp fresh chopped mint leaves

For the fritters:

8oz ricotta
0.7oz grated Parmesan
3oz baby spinach, finely chopped
0.2oz mint leaves, chopped
0.2oz basil leaves, chopped
1 garlic clove, peeled, minced
1 large egg, lightly beaten
Zest of ½ lemon
30g all-purpose flour
Sea salt and freshly ground black pepper, as desired
1 tbsp olive oil

For the yogurt dressing:

5oz Greek yogurt
Zest of ½ unwaxed lemon and 1 tablespoon lemon juice
1 tbsp olive oil
2 tbsp fresh chopped mint leaves

Step 6 of 7

Meanwhile, add all yogurt dressing ingredients to a small bowl and mix to combine.

For the fritters:

250g ricotta
20g grated Parmesan
100g baby spinach, finely chopped
5g mint leaves, chopped
5g basil leaves, chopped
1 garlic clove, peeled, minced
1 large egg, lightly beaten
Zest of ½ lemon
30g all-purpose flour
Sea salt and freshly ground black pepper, as desired
1 tbsp olive oil

For the yogurt dressing:

150g Greek yogurt
Zest of ½ unwaxed lemon and 1 tablespoon lemon juice
1 tbsp olive oil
2 tbsp fresh chopped mint leaves

For the fritters:

8oz ricotta
0.7oz grated Parmesan
3oz baby spinach, finely chopped
0.2oz mint leaves, chopped
0.2oz basil leaves, chopped
1 garlic clove, peeled, minced
1 large egg, lightly beaten
Zest of ½ lemon
30g all-purpose flour
Sea salt and freshly ground black pepper, as desired
1 tbsp olive oil

For the yogurt dressing:

5oz Greek yogurt
Zest of ½ unwaxed lemon and 1 tablespoon lemon juice
1 tbsp olive oil
2 tbsp fresh chopped mint leaves

Step 7 of 7

When cooking is complete, serve the fritters with yogurt dressing.

For the fritters:

250g ricotta
20g grated Parmesan
100g baby spinach, finely chopped
5g mint leaves, chopped
5g basil leaves, chopped
1 garlic clove, peeled, minced
1 large egg, lightly beaten
Zest of ½ lemon
30g all-purpose flour
Sea salt and freshly ground black pepper, as desired
1 tbsp olive oil

For the yogurt dressing:

150g Greek yogurt
Zest of ½ unwaxed lemon and 1 tablespoon lemon juice
1 tbsp olive oil
2 tbsp fresh chopped mint leaves

For the fritters:

8oz ricotta
0.7oz grated Parmesan
3oz baby spinach, finely chopped
0.2oz mint leaves, chopped
0.2oz basil leaves, chopped
1 garlic clove, peeled, minced
1 large egg, lightly beaten
Zest of ½ lemon
30g all-purpose flour
Sea salt and freshly ground black pepper, as desired
1 tbsp olive oil

For the yogurt dressing:

5oz Greek yogurt
Zest of ½ unwaxed lemon and 1 tablespoon lemon juice
1 tbsp olive oil
2 tbsp fresh chopped mint leaves

Compatible with

Ninja Foodi 9-in-1 PossiblePan with ZEROSTICK

Allergies

Tip: Allergy Advice

Cooking mode

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For the yogurt dressing:

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Utensils

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

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