Baked Spinach And Ricotta Patties With Parmesan Cheese

Crispy and tasty, these baked spinach and ricotta patties with no additional frying oil are an amazing vegetarian meat substitute.

Course Breakfast, brunch, dinner, Lunch, Snack

Cuisine Italian-inspired

Diet Vegetarian

Fridge Life? 3 days

Freezable? 3 months

Prep Time 10

Cook Time 20

Cooling time 10

Total Time 40

Servings fritters

Calories 124kcal

Author Dora

Preheat the oven to 180℃/350℉.
Line a baking tray with a baking sheet.
Wash the fresh spinach leaves for your spinach patties and let them completely dry of any excess water before chopping them up. It is very important that they dry in order to bake them properly.
Put the beaten egg (both egg yolks and egg whites) into a large bowl and add the ricotta, Parmesan cheese and fresh ricotta cheese and mix together.
Add the flour and a little salt to the batter and mix until you have a thick batter.
Now gently fold in the spinach leaves.
Place tablespoon-sized balls of mixture on the baking sheet a few inches apart. Continue with all the remaining batter. Brush with some olive oil and optionally you can add a sprinkle of extra parmesan cheese on top.
Put in the oven and bake for about 10 minutes before flipping over.
Continue baking for another 10 minutes.
Once the spinach fritters turn golden brown on the edges they are baked, and you can take them out of the oven.
Allow to cool slightly before serving.