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Minted courgette fritters with ricotta cheese and aubergine pate`
Serves:
Ingredients
- 3 large courgette
- 1 onion
- 1 tbsp garlic flacks
- 100g flour
- 50g grated cheese
- 2 eggs
- 2 tbsp chopped fresh mint
- 200g ricotta cheese
For the pate`
- 1 large aubergine
- 5 cloves garlic
- 3 tbsp chopped parsley
- 6 tbsp olive oil (Borges)
Method
Grate the courgette and finely slice the onion, mix well with mint, cheese and eggs and bind with flour. Sauté in a well preheated pan until completely cooked and then place on a paper towel to absolve extra fat. Serve the patties on each other with the ricotta in between. For the pate, chop the garlic and sauté without colouring, remove the aubergine skin and toss until aubergine is softened, add the parsley and blend. Season well and serve
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