Ricotta balls (mizithra keftedes)

Yiayia Next Door likes to make these ricotta balls for breakfast. As she likes to say, "It’s good to eat something different, not always eggs."

Mizithra keftedes (ricotta balls) can be served at breakfast. Credit: Mark Roper

• serves

  3

• prep

  30 minutes

• cook

  20 minutes

• difficulty

  Mid

Ingredients

• 400 g fresh ricotta
• ½ tsp salt
• ¼ cup finely chopped flat-leaf parsley
• 1 egg lightly beaten
• 2 tbsp dried breadcrumbs
• ½ tsp dried oregano
• 80 ml (⅓ cup) canola oil

Instructions

1. Gently squeeze the ricotta to remove any excess liquid. Place the ricotta in a bowl, add the salt, parsley, egg and breadcrumbs, then mix well to combine. Add the oregano and mix through, then roll the ricotta mixture into walnut-sized balls (you should get about 18 balls).
2. Heat the oil in a non-stick frying pan over high heat, add the ricotta balls and cool, repositioning them in the pan every 30 seconds or so to stop them sticking, for 2 ½–3 minutes, until all sides are golden brown.
3. Serve as they are and enjoy.

 

Recipe and image from Yiayia Next Door by Daniel & Luke Mancuso (with Yiayia) (Plum, $36.99)

Photography by Mark Roper.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.