This is another Good Food recipe that I tried out by Neil Perry. He originally used feta in it, but I swapped it for ricotta wanting that creaminess of texture to contrast the almonds (and also because I’ll use any excuse to introduce ricotta); there was also originally a mixture of silverbeet and kale (I used all silverbeet), as well as some chopped olives which I skipped. If you don’t want the hotcakes, the greens mixture itself is great with a fried egg or on a nice chunky piece of sourdough, or as Neil suggested, with some smoked salmon. You’ll get 8-10 hotcakes from the recipe.
250g baby spinach leaves
3/4 cup self-raising flour
2 tsp baking powder
1/2 tsp sea salt
Freshly ground pepper
1 whole egg, whisked
50g unsalted butter, melted; plus extra for frying
3/4 cup milk
3 spring onions, finely sliced
1 egg white
1/4 cup ricotta, to serve
lemon wedges, to serve
For the greens
4 tbsp extra virgin olive oil
1 large or 2 small leek, sliced
1 tsp sea salt
1 red capsicum, small dice
2 cups shredded silverbeet leaves
Freshly ground black pepper
2 tbsp chopped dill
1/4 cup toasted almonds, chopped
1. For the hotcakes, wilt the spinach in a hot pan. Place in a colander to drain and squeeze out any excess liquid. Allow to cool and coarsely chop.
2. Place flour, baking powder, pepper and salt into bowl, then add the whole egg, melted butter and milk. Whisk until smooth. Add spinach and spring onions. Gently stir through.
3. Whisk the egg white until soft peaks form, then fold into the batter with a large metal spoon.
4. For the greens, heat 3 tbsp oil in a large pan over a low heat. Add leek and 1/2 tsp salt, then sweat for about 8 minutes. Add capsicum and cook for 2 minutes, then add greens with remaining salt. Increase heat and sauté for about 4 minutes until greens are starting to wilt. Remove from heat, add pepper, then stir through the dill and almonds. Cover and keep warm.
5. Heat a non-stick pan over medium heat, brush with remaining oil and melt a small amount of butter. Drop about 1/4 cup of batter to form round hot cakes with a diameter of about 10cm. Cook for 2-3 minutes until coloured underneath and bubbles form on top. Turn and cook for 1-2 minutes. Repeat with remaining batter.
6. Serve hotcakes topped with greens, dollops of ricotta and a wedge of lemon.