Main courses · Vegetarian
Spinach and ricotta patties with tomato sauce
Please refer to Cookidoo for the Vegetable stock paste recipe.
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Details
- Difficulty
- Easy
- Prep
- 15 min
- Active
- 15 min
- Cook
- 30 min
- Total
- 30 min
- Yield
- 2 portions
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- Category
- Main coursesVegetarian
- Time
- 15–30 min
- Nutrition
- High proteinHigh fibre
- Difficulty
- Easy
- olive oil
- olive oil
- Parmesan cheese
- 3.2 oz
- lemon zest
- 1–2 pieces
- fresh baby spinach leaves
- 7.1 oz
- ricotta
- 8.8 oz
- sea salt
- 1 pinches
- ground nutmeg
- 0.3 tsp
- ground black pepper
- 0.3 tsp
- egg
- 1
- plain flour
- 3.2 oz
- brown onion
- 1
- garlic
- 1 cloves
- olive oil
- 0.7 oz
- canned chopped tomatoes
- 14 oz
- dried oregano
- 1 tsp
- Vegetable stock paste
- 1 tsp
- sea salt
- 1 pinches
- ground black pepper
- 1 pinches
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 43.2 g
- Energy
- 3,211.2 kJ
- Calories
- 767.5 kcal
- Fat
- 41.3 g
- Fibre
- 7.4 g
- Carbohydrates
- 58.3 g
Cooking instructions are available on the original Cookidoo® page.
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