recipes
Sweetcorn and ricotta cakes with a tomato and asparagus salsa
Serves:
Ingredients
- 200g sweetcorn
- 1 tbsp chopped parsley
- 2 eggs beaten
- 3 tbsp flour
- 10 baby asparagus
- ½ red onion, shredded
- 6 tbsp salsa (Vernon`s Zalza Pronta)
- 4 tbsp ricotta cheese
- 2 leaves fresh mint
- 2 cherry tomatoes
Method
Mix the beaten eggs, sweetcorn, parsley bind with flour, season with salt and pepper than cook the patties in a 5cm diameter moulds on a saute pan. Blanch the asparagus tips and shallow fry the onions, toss together and mix in the salsa pronta. Lay the sweetcorn cakes on each other with ricotta cheese in the middle and garnish with mint and cherry tomatoes with drizzled salsa.
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