Ricotta Fritters, Tomato Sauce and Courgette Salad

These simple ricotta fritters with tomato sauce and courgette salad make a super-quick midweek vegetarian meal. Taken from Jamie Oliver's best-selling Jamie's 15-Minute Meals cookbook, they are simple to put together and pack a huge Italian flavour punch.

Introduction

Download the 15 Minute Meals ebook here

Ultimately, 15-Minute Meals is a frame of mind, and I think if you give it a proper go you’ll really get into it. It’s fun, dynamic, no-nonsense cooking. Yes, the first couple of times you cook a recipe it might take a little longer, but that’s OK, it’s not a race.

Serves 4
Easy

Ingredients

For the sauce:
25g dried porcini mushrooms
4 anchovy fillets (optional)
1 dried red chilli
2 cloves of garlic
700g passata
8 black olives (stone in)
1/2 bunch of fresh basil
For the fritters:
1 large free-range egg
400g ricotta cheese
1 whole nutmeg, for grating
1 lemon
40g Parmesan cheese
1 heaped tbsp plain flour
olive oil
balsamic vinegar
For the salad:
400g firm green or yellow baby courgettes
1 tbsp extra virgin olive oil
1 fresh red chilli
1/2 bunch of fresh mint
1 lemon

Essential kit

You will need a food processor. You will need a large casserole pan.

Instructions

Ingredients out • Kettle boiled • Large frying pan, medium heat • Large casserole pan, low heat • Food processor (fine grater)

START COOKING

Put the porcini into a mug and cover with boiling water • Crack the egg into a mixing bowl, add the ricotta, finely grate in ¼ of the nutmeg, the lemon zest and Parmesan, add the flour, then beat together • Put 1 tablespoon of olive oil into the frying pan, then use a tablespoon to spoon in 8 large dollops of the mixture, turning carefully when nice and golden.

Put the anchovies (if using) and 1 tablespoon of olive oil into the casserole pan, crumble in the dried chilli, and squash in the unpeeled garlic through a garlic crusher • Finely chop and add the porcini with half their soaking water and the passata, season with salt and pepper and bring to the boil • Squash and add the olives, discarding the stones • Pick and reserve a few basil leaves, then chop the rest and add to the sauce.

Grate the courgettes in the processor (you could use a box grater here) and tip into a bowl with a pinch of salt and pepper, the juice of the zested lemon and the extra virgin olive oil • Finely chop and add the chilli and the top leafy half of the mint, then toss together • Place the fritters on top of the sauce, then scatter over the reserved basil leaves, drizzle with balsamic and serve with lemon wedges.

408 calories per serving.

Taken from Jamie’s 15-Minute Meals eBook, published by Michael Joseph. Recipe © Jamie Oliver 2012. Photos © Jamie Oliver Enterprises Limited 2012, by David Loftus. 

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