Ricotta Spinach Patties: The Super Crunchy Vegetarian Recipe
Forget the classic supermarket chicken cutlets. Today I propose a version that will literally make you lick your lips in vegetarian style: ricotta spinach patties. A second course that conquers at the first bite thanks to the tender heart of spinach and ricotta and an outer crust made with corn flour, which guarantees an unbeatable “crunch” without frying.
Why will you love these Ricotta Spinach Patties?
For several years now, the search for plant-based alternatives to meat has been rising, but this does not mean giving up the pleasure of an inviting and genuine cutlet. This recipe represents a winning alternative because it is rich in high-quality proteins provided by eggs and ricotta, and iron ensured by spinach for a light and balanced meal.
Furthermore, by using gluten-free breadcrumbs in the dough, you will get a dish naturally suitable for those who are intolerant to wheat protein, thanks to the corn flour coating.
Other recipes based on the winning combination of ricotta and spinach that might interest you:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 35 Minutes
- Preparation time: 30 Minutes
- Portions: 8Pieces
- Cooking methods: Stove, Electric Oven
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring
Ingredients
⚠ THIS RECIPE INCLUDES ONE OR MORE AFFILIATION LINKS. The products I recommend are the same ones I use in my recipes; buying them through my blog helps support me and my work, while it costs you nothing more!
- 17.6 oz ricotta
- 14.1 oz spinach
- 1/2 cup breadcrumbs
- 2 eggs
- 1/3 cup grated parmesan
- 1 clove garlic
- 1 tsp nutmeg
- 3 tbsps extra virgin olive oil (+ to taste)
- to taste salt
- 1 pinch pepper
- 3.5 oz corn flour (fine)
Tools
- 1 Pan
- 1 Lid
- 1 Colander
- 1 Spoon
- Scissors
- 1 Mixing Bowl
- 1 Spatula
- 1 Bowl
- 1 Baking Tray
- 1 Parchment Paper
Steps
Preparing ricotta spinach patties is really simple: start by thoroughly washing the fresh spinach under running water.
In a large pan, brown a clove of garlic with a good splash of oil over high heat.
Add the spinach, lower the heat to a minimum, cover with a lid and let them wilt for 5′.
Then turn off the heat, remove the garlic and adjust with salt and pepper.
Transfer the spinach to a colander or sieve to let them cool and drain completely. They should not contain water residues, so if necessary, squeeze them with your hands.
Once cooled, chop them using kitchen scissors or a knife.
In a large mixing bowl, pour the ricotta previously drained of all whey, add the spinach, the eggs, two pinches of salt and a sprinkle of pepper.
Add the nutmeg and mix with a spatula or spoon.
Adjust the consistency of the mixture with the breadcrumbs and continue mixing.
Finally, add the grated parmesan and blend until you obtain a fairly compact and homogeneous mixture which you will firm up in the freezer for 15′.
After this time, with slightly wet or oiled hands, take a large spoonful of mixture and shape your patties. I made them quite large, but you can decide the size, just make sure they are not too thick.
Gently transfer the patties one at a time into the corn flour.
Ensure the corn coating adheres well to all sides of each patty and remove any excess.
Once ready, transfer the patties to a baking tray lined with parchment paper and put them back in the freezer for another 20′, then bake in a preheated fan oven at 392°F for 20′. At this point, turn them over, lower the temperature to 374°F and continue cooking for another 5′ always in fan mode.
Serve immediately on a nice bed of fresh salad or other seasonal vegetables.
And voilà… the ricotta spinach patties are ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉Ricotta spinach patties can be stored in the fridge for 2-3 days in suitable refrigeration containers, preferably glass and wrapped in parchment paper. This will absorb the residual moisture of the spinach, keeping the corn flour drier.
If you prefer to cook them fresh, you can store them already breaded and raw in the fridge for 24 h, being careful to space them so that they do not stick to each other. Alternatively, you can freeze them always raw and already breaded. When needed, cook them directly from frozen.
Tips, Notes, Variations and Suggestions
🟣Well-drained ricotta and spinach is key: the secret to perfect patties is to drain the ricotta from the whey and squeeze the cooked spinach until all water is lost. Only this way will they combine perfectly, creating a firm and easy-to-shape dough.
🟣Alternative oven cooking: you can either fry the patties for a few minutes in a pan, or use the Air Fryer at 374°F for 10′-12′.
FAQ (Questions and Answers)
1. Can they be prepared in advance?
Absolutely yes! In fact, they are perfect for a weekly meal plan. You can shape and bread them, then store them in the fridge until ready to cook. If leftovers remain, quickly reheat them in a pan over medium heat with a lid for the first few minutes, then remove it to make the corn flour crispy again.
