Chef Ray – Vegetable and Ricotta Fritters with Capsicum Salsa
Qwik and easy to make, this recipe can easily be doubled if making for more than one person.
From: Bezzant, Nikki; (2018) In: Ready in 20 Minutes or Less Healthy Life Media
- ½ red capsicum, finely diced
- 1 tomato, diced
- 2 teaspoons red wine vinegar
- 1 teaspoon olive oil
- chilli flakes to taste (optional)
- 1 courgette, grated
- 1 carrot, grated
- ¼ cup ricotta
- 1 egg
- 2 tablespoons flour
- pinch salt
- black pepper to taste
- spray oil
- 2 tablespoons low-fat plain yoghurt to serve
- In a small bowl, combine the first 5 ingredients. Set aside.
- In a medium bowl, combine courgette, carrot, spring onion, ricotta, egg, flour, salt and pepper.
- Spray a pan with oil and set over a medium-high heat. In batches, cook fritters till golden, about 3-4 minutes each side. Serve with salsa and yoghurt.
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
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If you enjoyed this recipe here is one I published previously: