Ricotta and Zucchini Patties

These patties are packed with flavour and perfect finger food for a lunchbox. Make a batch for dinner and use leftovers the next day.


1 very large or 2 medium zucchini’s, grated
250gr tub of low fat ricotta cheese
1 egg
1\2 cup breadcrumbs (add more if consistency needs to be firmer)
Salt and pepper to taste
Parsley chopped (optional)
Olive oil
Red onion (optional)
Dill (optional)


Squeeze moisture from the grated zucchini.
In a large bowl combine the grated zucchini, ricotta and egg (and parsley if using). Mix til combined.
Stir in breadcrumbs until just combined and place in fridge for 20 mins.
Heat olive oil in a large skillet or lightly spray a bbq plate. Place heaped tablespoons of mixture onto plate and cook over moderate heat until browned (approx 3 mins). Turn once and cook other side for approx 3 minutes.
Carefully remove the patties and serve immediately with Dill and thinly sliced red onion (if desired).
Keep leftovers in fridge ready for the lunchbox.

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