Ricotta cheese – a versatile ingredient.
Ricotta cheese is not something you would be likely to go to for making a stack of burgers. Often when we are wondering what to make a burger with, it’s traditionally mince of some sort. But have you thought about changing it up a bit? And making these burgers, which are sort of like a pancake cross? The texture is lighter than meat or lentil burger, and fuller than a pancake. Haven’t really thought of a new food term to describe them yet!Jump to Recipe
All done in 25 minutes!
They don’t take any time at all to throw together. You could make them for a lunch on a weekend. Or, I love making a batch and having a couple for breakfast, with a poached egg on top. Honestly, what a great way to start a busy day.
And yep, I know the photo might not be the best. But I had to quickly take it just as they came off the heat, otherwise they would have disappeared! When you make them, you’ll see what I mean.
- mixing bowl
- large fry pan
- flat spatula
- 400 g firm ricotta
- 3 eggs
- 1/2 cup parmesan grated
- 1/2 cup wholemeal self raising flour
- In a large mixing bowl, whisk all the ingredients together until you have a smooth batter.
- Heat a large non stick fry pan with a teaspoon of olive oil. Scoop out a heaped tablespoon of batter at a time, and place gently in the pan. Don't overcrowd it or you wont be able to turn them over. I usually do 3 at a time.
- Cook on one side for about 2 minutes, and then turn and cook for another 2, or until light golden brown and slightly puffed up.
- These will freeze when cooked, if layered between baking paper and put in a zip lock bag.
Here’s another way to change these up! I make my own ricotta because it’s literally just full cream milk curdled with vinegar. So the other day, I used Goat’s milk, and the result was great! It made the flavour different in the burgers – slightly more tangy, so went really well with the caramelised onions put on top. Super good.