Breakfast Ricotta Cakes with Nutella
Ingredients
- 350 g firm ricotta
- 1 egg
- 1/4 cup desiccated coconut
- 1/4 cup any flour (spelt flour used)
- 1/3 cup Nutella (homemade healthy version recommended)
- Additional spelt flour or any flour for rolling the cakes
- Oil, for frying
Preparation
In a mixing bowl, use a fork to combine the firm ricotta and egg until well mixed.
Add desiccated coconut and 1/4 cup of flour to the ricotta mixture. Mix until the ingredients are fully combined.
Using your hands, form small cakes from the mixture.
With a spoon, create an indent in the center of each cake.
Place a small amount of Nutella into each indent.
Fold the ricotta around the Nutella to encase it, forming round cakes. If the Nutella is too runny, chill it in the fridge for 30 minutes before making the cakes.
Roll all the cakes in flour, coating both sides.
Heat oil in a frying pan over medium heat.
Fry the ricotta cakes for a few minutes on each side, until they turn golden brown.
Serve the warm ricotta cakes with your favorite toppings and enjoy.
