• high fat 12.47g 12.47%
  • med sat fat 2.73g 2.73%
  • low salt 47.51mg 0.04%
  • low sugar 1.24g 1.24%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Mix the vegetables, ricotta cheese, egg, flour, mint and pepper together until well combined.
  2. Roll a teaspoon of the mixture into a patty shape and roll in flour.
  3. Heat the oil in a frypan.
  4. Cook patties in the pan for 2-3 minutes or until golden brown.Turn to the other side and cook for a further 2-3 minutes or until golden brown.
  5. Serve.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
33.79g
100.00g
Energy (kJ)
279.77kJ
828.01kJ
Protein (g)
1.86g
5.50g
Total fat (g)
4.21g
12.47g
- Saturated fat (g)
0.92g
2.73g
- Polyunsaturated fat (g)
0.39g
1.15g
- Monounsaturated fat (g)
2.63g
7.77g
Cholesterol (mg)
13.45mg
39.81mg
Carbohydrate-available (g)
5.03g
14.90g
CarbohydrateSE (g)
5.03g
14.88g
- Sugars (g)
0.42g
1.24g
Water (g)
21.31g
63.08g
Dietary fibre (g)
0.84g
2.49g
Thiamin (mg)
0.04mg
0.11mg
Riboflavin (mg)
0.03mg
0.10mg
Niacin (mg)
0.42mg
1.25mg
Niacin equivalents (mg)
0.83mg
2.46mg
Vitamin C (mg)
3.32mg
9.83mg
Total folate (ug)
10.54ug
31.19ug
Total vitamin A equivalents (ug)
75.21ug
222.59ug
Retinol (ug)
9.75ug
28.86ug
Beta carotene equivalents (ug)
392.77ug
1162.45ug
Sodium (mg)
16.05mg
47.51mg
Potassium (mg)
77.36mg
228.96mg
Magnesium (mg)
8.61mg
25.47mg
Calcium (mg)
16.79mg
49.68mg
Phosphorus (mg)
31.12mg
92.09mg
Iron (mg)
0.31mg
0.92mg
Zinc (mg)
0.19mg
0.57mg

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This page has been produced in consultation with and approved by: RMIT - Department of Food Science

Last updated:

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