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Veggie Cakes Recipe With Chard, Ricotta And Saffron
- 12 cups trimmed chard leaves
- 2 pinches saffron threads
- 1 cup white whole wheat pastry flour
- 1 teaspoon sea salt
- 1 1/2 teaspoons baking powder
- 1 cup ricotta cheese
- 1/3 cup or more grated Parmesan cheese
- 3/4 cup milk
- 2 eggs
- 3 tablespoons olive oil or ghee, plus extra for frying
- thick yogurt or sour cream, to finish
- micro greens or slivered basil leaves, to finish
Directions:View on Food Republic
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