Ricotta and Cabbage croquettes


150 g Ricotta Cheese (or other spread/cream cheese)

300 g. cabbage or kale, steamed and shredded

1 egg

4 tbsp grated Parmigiano Cheese (or Cheddar or other as you please)

salt and pepper

flour 1 tbsp for dough + 3 or 4 for coating

Extra Virgin Olive Oil 3 tbsp

breadcrumbs ½ cup (both for dough and coat)

baking powder 1 teaspoon

chives 1 tea spoon


Drop 1 tbsp flour (white or whole) into the food processor, add the egg and mix; then drop ricotta, 4/5 table spoons of bread crumbs, add salt and pepper. Mix. Finally add cabbage, baking powder and chives, mix just a few seconds. Put your dough into a bowl (if possible chill for an hour or more to firm), then divide and shape into croquettes (size as you please, depending on your time).

Toss your croquettes into flour, then press into the remaining breadcrumbs.

Heat a non-stick pan with 3 table spoons of extra virgin oil until quite hot, then cook the croquettes about 3 minutes each side until golden brown.

Serve hot and crisp.

Background music: “Outside”, by Foo Fighters


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