Ricotta Fritters in Rich Tomato Sauce with Zucchini Salad & Roasted Chats

Roast Chats:

Preheat oven to 200°C. Cut chat potatoes in half (or into quarters if they're on the larger size) and place on a lined baking tray. Drizzle with olive oil, salt and pepper and roast potatoes in the oven until golden brown and tender - about 25 minutes.

Prepare Ingredients:

Peel and mince garlic. Finely chop chili. Zest lemon and cut into wedges. Pick mint and basil leaves, keeping separate. Roughly chop herbs (discarding stems). Grate zucchini and place in a bowl with a pinch of salt and stir to combine.

Make Fritters:

Mix the ricotta, egg, lemon zest (to taste), parmesan and nutmeg flour in a bowl. Beat together to combine and season well. Heat 1 Tbsp olive oil in a non-stick frypan over medium heat. Spoon dollops of ricotta mix into the pan (you should get about 6). Fry until golden, about 3 minutes, then flip and repeat with other side. Set aside.

Make Sauce:

Heat 1 Tbsp oil in a pan, then add garlic and ¹⁄₂ the chili (or to taste). Cook for 1 minute until fragrant then add passata. Season with salt and pepper and bring to a simmer. Cook for 5-8 minutes, then add olives and most of the basil. Cook for a further 2 minutes.

Make Salad:

Drain off any excess liquid that has expelled from zucchini. Add a squeeze of lemon juice (to taste), remaining chili (to taste), chopped mint and a good drizzle of extra virgin olive oil. Season to taste and toss to combine.

You Plate It:

Place ricotta fritters in sauce and allow to heat through. Serve fritters and sauce scattered with remaining basil leaves, with roasted chats and zucchini salad on the side. Enjoy!