Potatoes and ricotta cheese balls, a vegetarian recipe

Potatoes and ricotta cheese balls:  few and simple ingredients like potatoes, ricotta (cottage) cheese, eggs and pecorino cheese, but a very peculiar coating made of breadcrumbs, grated parmesan cheese and sesame seeds.

potatoes and ricotta cheese balls

Finally, baking instead of frying to get a very light but delicious dish!

Preparation time: 15 minutes

Cooking time: 7 minutes potatoes, 15 minutes balls
Difficulty: Easy
Cost: Low

Ingredients for  4 servings of potatoes and ricotta cheese balls

  • 5 medium potatoes
  • 150 grams of ricotta cheese
  • 100 grams of medium-aged pecorino
  • 2 egg yolks
  • 50 grams of grated Parmesan cheese
  • nutmeg, salt, extra virgin olive oil as much as necessary
  • sesame seeds and breadcrumbs as much as necessary

Preparation

  1. Wash potatoes, punch with a fork and wrap in plastic  suitable for microwave.
  2. Cook for about 7 minutes.
  3. Peel and mash the potatoes with a  masher.
  4. Let them cool, then add the egg yolks, 1 tbsp of extra virgin olive oil, salt and mix well.
  5. Add the ricotta cheese, the grated pecorino cheese and the grated nutmeg.
  6. Mix  well, take little portion of the mixtyre and roll them into balls as big as a walnut (or bigger).
  7. Mix the breadcrumbs with grated Parmesan cheese and sesame seeds, coat the balls with the breading.
  8. Line a large baking sheet with parchment paper and oil it with a brush.
  9. Arrange the potatoes and ricotta cheese balls on the baking sheet, drizzle with oil and bake in preheated oven at 180 degrees for about 15/20 minutes.
  10. Serve the balls warm or cold, as you like best.

potatoes and ricotta cheese balls

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