It’s been awfully quiet here over the past weeks, I apologise. I have so many things I would like to write about, so many pictures I would like to upload here – but then again, I also really enjoy my free time, the current changing nature, time with friends, my family and boyfriend, anticipation for my baby – it’s a rather inconvenient time for me to sit down and be disciplined about the blog.
However, I have some topics lined up, which I will discuss and present here over the next days and weeks for sure. There’s a new cooking show with Foodboom, a ticket give-away, and I also plan on telling you more about my recent trip to Naples and Procida.
But first things first: Today’s post is about a new recipe which I created for Florette: a crispy lamb’s lettuce salad with mushroom ricotta fritters. It’s quick, simple, nutrient-rich and uses some of my favourite products in Autumn: mushrooms and lamb’s lettuce.
Have a good start into the week and stay tuned here for more posts coming this week!
Love,
Lea Lou
Lamb’s lettuce with mushroom ricotta fritters
For two servings.
For the mushroom fritters:
1 garlic clove
1 scallion
200 g mushrooms
Olive oil, for the pan
30 g bread crumbs
30 g oats
40 g flour
30 g ricotta
20 g parmesan cheese
1 egg
1 handful basil (alternatively, baby spinach)
Salt and black pepper, freshly ground
For the salad:
2 tbsp olive oil
1 tbsp pumpkin seed oil
1 tbsp balsamic vinegar
1/2 tsp dijon mustard
Salt and black pepper, freshly ground
100–150 g (1–1,5 packages) Florette „Feldsalat“ (lamb’s lettuce) (or use any other lamb’s lettuce)
To serve (optionally):
1 handful roasted nuts and seeds, such as sesame seeds, pine nuts, almonds and pumpkin seeds
Black and green olives, marinated in herbs
Freshly grated parmesan cheese
Method:
For the mushroom fritters, peel garlic and scallion. Brush the mushrooms. Add garlic, scallion and mushrooms to the bowl of a food processor and pulse (or use a knife to chop the vegetables).
In a pan, heat some olive oil, add the mushroom mixture and sauté for about 5 minutes, until the mushrooms start to become soft and watery. Transfer vegetables to a sieve and drain.
Add bread crumbs, oats, flour, ricotta, parmesan cheese, egg and basil to the food processor. Add mushrooms, season with a little salt and pepper to taste, and pulse again, until a crumbly mixture remains. If the batter is too sticky, add a little flour or bread crumbs. For those, who do not have a food processor, grate the parmesan cheese and stir everything together to a sticky mixture.
Heat the pan again, add a little more olive oil. Form 10–12 patties, similar to falafels, and fry the patties in the hot pan, turning them a few times, until cooked (approximately 7 minutes). Transfer the mushroom ricotta patties to kitchen paper.
For the salad, stir together oil with vinegar and mustard. Season with salt and pepper to taste.
Mix the salad with the dressing. Divide the salad over two plates, arrange the mushroom ricotta patties on the salad, garnish the salads with toasted seeds, olives and parmesan, if using. Serve the salads immediately.
This blog post has been created in a paid collaboration with Florette Deutschland.
