This dish contains the following allergens: Eggs, Wheat, Milk/Dairy
Cooking mode
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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
Utensils
Step 1
Place ricotta, Parmesan, spinach, herbs, garlic, egg, lemon zest and flour in a bowl. Season as desired and stir to mix.
Step 2
Place the Ninja PossiblePan with oil over medium heat and preheat for 2 minutes.
Step 3
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.
Step 4
Flip over and cook for 2 to 3 minutes or until golden brown.
Step 5
Once the first batch of fritters are cooked, transfer to a hot plate and repeat with the remaining mixture.
Step 6
Meanwhile, add all yogurt dressing ingredients to a small bowl and mix to combine.
Step 7
When cooking is complete, serve the fritters with yogurt dressing.
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 PossiblePan 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