Baked Ricotta Croquettes
Tasty bite-sizednuggets.
A quick and easy, sustainable and healthy dish.
Recipe designed by Chef Simone Garelli of Felsinea Ristorazione for the Ducati canteen.
Serves four
- Ricotta cheese 250 g
- Potatoes 160 g
- Spinach 200 g
- Grated cheese 40 g
- Breadcrumbs 40 g
- 1 egg
- Salt and pepper to taste
- 4 tbsp of extra virgin olive oil (40 g)
Nutritional information
Per serving: 284 Kcal
Environmental Impact
Per serving:
408 grams CO2 equivalence - carbon footprint
663 litres - water footprint
This recipe’s environmental sustainability level is: Good.
To eat sustainably at each meal, our advice is to keep within 1000 grams of CO2 equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO2, including dressing.
Method
Boil the potatoes and spinach separately. Leave to cool.
Squeeze out the spinach thoroughly and chop. Mash the potatoes with a fork or strainer.
Mix together the potatoes, spinach, ricotta, egg, salt and pepper, breadcrumbs and cheese. Work the mixture with your hands or a fork until it is smooth.
Shape into balls.
Line a baking tray with greaseproof paper and cook at 160/165°C for 15/20 minutes.
The Chef’s Advice
You can use kitchen equipment such as a food processor or dough mixer to help combine the ingredients better.
Nutritional Advice
Get your five-a-day by combining the croquettes with a salad, vegetable side or soup to make a full meal.
Environmental Advice
Moderate the quantity of dairy product.
This tasty, animal protein rich recipe (dairy and eggs) is a nutritious dish which can be eaten with vegetables and fruit. To keep it sustainable, don’t eat it with a pasta or rice dish containing animal protein.
