Name: Ricotta and walnut burgers
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 200 gram reduced-fat fresh ricotta; 2 cup rolled oats; 1/2 cup walnut halves; 1 medium brown onion, coarsely chopped; 1 egg; 2 egg whites; 3 teaspoon dried oregano leaves; 3 teaspoon sweet paprika; 3/4 cup packaged dried wholemeal breadcrumbs; vegetable oil, to shallow-fry; 4 butter lettuce leaves; 1/2 turkish pide bread, split horizontally, cut into 4 portions, toasted; 120 gram marinated red capsicum, sliced; 1/3 cup bought basil pesto; 1/3 cup sour cream; 1/3 cup pitted black olives, halved, to senre; basil leaves, to serve

Ingredients

200 gram reduced-fat fresh ricotta

2 cup rolled oats

1/2 cup walnut halves

1 medium brown onion, coarsely chopped

1 egg

2 egg whites

3 teaspoon dried oregano leaves

3 teaspoon sweet paprika

3/4 cup packaged dried wholemeal breadcrumbs

vegetable oil, to shallow-fry

4 butter lettuce leaves

1/2 turkish pide bread, split horizontally, cut into 4 portions, toasted

120 gram marinated red capsicum, sliced

1/3 cup bought basil pesto

1/3 cup sour cream

1/3 cup pitted black olives, halved, to senre

basil leaves, to serve

Method

1.Using pulse, process ricotta, oats, walnuts, onion, egg, egg whites, oregano and paprika until combined. Season with salt and pepper. Cover; chill for 20 minutes to swell.

2.Divide mixture into 4 portions. Shape each portion into a patty. Press patties in breadcrumbs to coat evenly. Heat oil in a large heavy-based frying pan over moderate heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Cook patties for 3 minutes each side or until golden brown. Drain on paper towels.

3.Place a lettuce leaf on the base of each piece of bread. Top with capsicum and a patty. Whisk pesto with cream. Spoon pesto sauce over patties. Serve sprinkled with olives and basil leaves.

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Ingredients

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