Smokin Savoury Ricotta Cakes
Serves
18
Total Time
16mins
Calories
110
A fragrant bite that would do well as a tapas option, I used Italian smoked cheese but a cheaper substitute would work quite well I am sure.
- Smoked mozzarella cheese250 gcubed
- Scallion2halved
- Lime2zest of, finely grated
- Ricotta cheese300 gdrained
- Garlic clove2
- Smoked paprika2 teaspoons
- All purpose flour100 g
- Smoked sea salt1 pinch
- Coconut oilas needed
- Pine nuts50 g
Ingredients
- 1. Pre-heat oven - 200°C
- 2. Add smoked mozzarella cheese, scallion, garlic clove, lime and smoked paprika to the TM5 bowl
- 3. Blitz with MC in place - approx 8 sec, speed 10
- 4. Then add ricotta cheese, all purpose flour and smoked sea salt to the mixture
- 5. Blend with MC in place - approx 6 sec, speed 8
- 6. Scrape down sides of TM5 bowl
- 7. Blend with MC in place - approx 6 sec, speed 8
- 8. Scrape down sides of TM5 bowl
- 9. Dollop a little of the coconut oil into a 12 hole muffin tin, and another 6 holes of a second tin if you have it
- 10. Transfer mixture to mini muffin pan
- 11. Garnish with pine nuts
- 12. Bake until fragrant - 15 min, 200°C
- 13. Serve immediately
Method
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