Mini Spinach & Ricotta Cakes – Easy and Light!

by Micaela Harrasser

These mini spinach and ricotta cakes are so easy and quick to make – perfect for a quick bite or snack 😊 you can also prep more in advance and keep it in the fridge! Just cook the spinach, then mix all ingredients together, and your batter is ready!

They are light and packed with nutrients (vitamins, minerals, fiber, protein, calcium to mention some) thanks to spinach, egg and ricotta! Ah, did I already mention that they are super tasty? ;D for extra flavor and benefits, I also use spelt flour (wholemeal is also a good alternative) instead of white all purpose. You can experiment with mixes if you prefer other types of flour of course. These mini cakes have a lot of spinach, you can also reduce the dose a little if you prefer the cakes to be a bit more ‘cakey’ (like a pancake). Feel also free to use other green leafed veggies! Even boiled salad if you see you have some getting bad 😉

Lastly, here I ‘dressed’ mines with the leftover ricotta (usually I buy the 250g pack), whipped and dressed with some fresh chives. Those cakes go very well with many dips, including hummus and so on! Enjoy!

[ratings]

Leave a Comment

Rate this recipe

* By using this form you agree with the storage and handling of your data by this website.