Spinach, ricotta and mini rosa tomato pancakes

Recipe from: 5 February 2016
recipe, spinach, ricotta, tomatoes, pancakes,light

Ingredients 11
Servings 4
Time 00:10

Ingredients

  • 4
    pancakes
  • 2
    Tbs
    olive oil
  • 1
    red onion, finely chopped
  • 1
    garlic clove, chopped
  • 350
    g
    mini rosa tomatoes, halved
  • Pinch of dried chilli flakes
  • 1
    tsp
    balsamic vinegar
  • 1
    tsp
    sugar
  • Sea salt and black pepper
  • 60
    g
    baby spinach leaves
  • 200
    g
    ricotta, crumbled
 

Method

00:15
 

Heat a pan over a medium heat, add the olive oil and onion and sauté until soft. Toss in the garlic and sauté for another minute, add the tomatoes and chilli, sauté for 2 minutes, then pour over the balsamic and sprinkle over the sugar. Stir until sugar has dissolved. Season well.

Stir through the spinach leaves and cook until soft, add the crumbled ricotta. Cook until the ricotta has heated through.

To serve:
Place 4 pancakes on a flat surface, divide the mixture between the pancakes, roll up and serve.

Words and image: Fairlady

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Read more on: spinach  |  recipe  |  tomatoes  |  ricotta  |  light meals  |  pancakes
 

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