Ricotta Fritters with Tomato Relish, Rocket and Feta

Ingredients

Relish

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, crushed
• 1 long red chili, seeded, finely chopped
• ½ red capsicum, finely chopped
• 250g punnet cherry tomatoes, halved
• 1 tbsp finely chopped oregano

Ricotta Fritters

• 2 eggs, separated
• salt
• 500g Perfect Italiano™ Ricotta
• 2 tbsp grated Perfect Italiano™ Parmesan
• 50g plain flour
• 2 spring onions, finely chopped
• olive oil, for frying

Salad

• 1 tbsp olive oil
• 1 tbsp lemon juice
• 100g baby rocket leaves

Putting it all together

• 4 thick rashers bacon
  
• 100g feta, crumbled

Method

1. To make relish, heat oil in a small saucepan over medium-low heat. Cook onion, garlic, chilli and capsicum until very soft. Stir in tomatoes and oregano. Cook until tomatoes are tender. Season. Set aside.
2. To make fritters, beat egg whites and a pinch of salt with an electric mixer until soft peaks form.
3. Whisk egg yolks and ricotta until combined. Stir in parmesan, flour and onions. Season. Fold in egg white in two batches.
4. Heat a lightly oiled frying pan over medium heat.
5. Cook ¼ cups of mixture for about 2 minutes on each side or until golden brown and just cooked through.
6. Whisk oil and lemon juice in a bowl. Add rocket and toss to combine.
7. Heat a lightly oiled frying pan over medium heat. Cook bacon for 1-2 minutes on each side or until cooked through.
8. Serve fritters topped with bacon, rocket, relish and feta.