Ricotta Fritters With Spinach Salad

• 2 cups ricotta cheese
• 1/2 cup grated Parmesan cheese finely, plus additional to serve
• 1 egg
• 1 tablespoon flour
• 1/2 cup dried breadcrumbs
• 1/4 cup vegetable oil
• 8 ounces grape tomatoes halved
• 3 ounces baby spinach leaves
• 1/4 cup kalamata olives
• 1/2 red onion thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar

1. For the fritters, mix cheeses, egg and flour in a bowl. Season to taste. Shape into 12 patties. Coat in the breadcrumbs. Refrigerate for 30 mins.
2. Heat 2 tbsp of the oil in a large skillet on high heat. Cook half the fritters for 2-3 mins each side or until golden. Drain on paper towels and keep warm in a low oven. Repeat with remaining oil and fritters.
3. For the spinach salad, toss tomatoes, spinach, olives and onion in a large bowl. Mix oil and vinegar and drizzle over salad. Serve the fritters, sprinkled with the additional Parmesan cheese, and accompanied with Spinach Salad.

ricotta cheese, parmesan cheese, egg, flour, breadcrumbs, vegetable oil, tomatoes, baby spinach, kalamata olives, red onion, olive oil, red wine vinegar

Taken from www.yummly.com/recipe/Ricotta-Fritters-with-Spinach-Salad-1407193 (may not work)