Savoury ricotta and greens fritters
- March 2017
- Serves 4
- Hands-on time 1 hour
You can make Debbie Major’s fritters with other greens, such as swiss chard, spinach, curly kale, broccoli or sprouting broccoli. Serve hot with the tomato sauce, and garlic and dill yogurt.
- Vegetarian recipes
- 33.3g (12.3g saturated)
- 27.2g (12g sugars)
Make the tomato sauce up to 48 hours in advance and keep covered in the fridge.
Make the fritter batter, without the greens, up to 24 hours in advance. Just before frying, stir in the chopped boiled greens.
The yogurt will also keep for 24 hours, but stir in the dill just before serving.
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