Mini Spinach & Ricotta Cakes – Easy and Light!

Name: Mini Spinach & Ricotta Cakes - Easy and Light!
Prep time: 5 min
Cook time: 10 min
Total time: 10 min
Yield: 2
Cuisine: European
Ingredients: 200g fresh spinach to boil or steam; 1 egg; 130g ricotta; 10g freshly grated cheese ideally parmigiano or pecorino; 60g spelt or wholemeal flour; 1 tsp baking powder; Salt and pepper a generous pinch; Nutmeg a pinch; 1 tbsp milk; Extra virgin olive oil

by Micaela Harrasser August 9, 2023

August 9, 2023

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]

Mini Spinach & Ricotta Cakes - Easy and Light!

Serves: 2 Prep Time: 5 min Cooking Time: 10 min 10 min Nutrition facts: 200 calories 20 grams fat

Ingredients

200g fresh spinach to boil or steam
1 egg
130g ricotta
10g freshly grated cheese ideally parmigiano or pecorino
60g spelt or wholemeal flour
1 tsp baking powder
Salt and pepper a generous pinch
Nutmeg a pinch
1 tbsp milk
Extra virgin olive oil

Instructions

First, heat up the spinach.
What I do is to steam them in the microwave, in a covered bowl (you can use microwave-safe clingfilm) with a few drops of water. Otherwise boil them in very little water.
While the spinach cook, place the ricotta, egg, cheese and spices in a bowl
Stir well to combine.
Add the milk and mix.
Once the spinach are cooked, drain them well and roughly chop them (careful if they're hot!).
Add them to the mix and stir well.
Add the flour and baking powder and mix well.
Heat up some oil in a large nonstick pan.
Once hot, add about three tablespoons of the batter and flatten it out to make a small disk, pancake style.
Fit in as many as you can in the pan, leaving some space between them.
Cook on medium heat until nice and golden, about 3-4 minutes.
Filp them over and cook until the second side is ready, then transfer to a plate.
You can serve them with the leftover ricotta (if you got the 250g pack), whipped with a spoon and garnished with fresh chives. Enjoy!