•  500g fresh ricotta
•  ¼ cup (20g) finely grated parmesan
•  2 tablespoons plain (all-purpose) flour, plus extra, for dusting
•  ¼ cup chopped chives
•  1 egg
•  sea salt and cracked black pepper
•  1 eggwhite
•  1 tablespoon olive oil
•  tomato, mint and onion salad, to serve

  Place the ricotta, parmesan, flour, chives, egg, salt and pepper in a bowl and mix well to combine. Whisk the eggwhite until stiff peaks form. Fold through the ricotta mixture. Shape ¼-cupfuls of the mixture into fritters and dust with the extra flour. Heat the oil in a large non-stick frying pan over medium heat. Cook the fritters, in batches, for 2–3 minutes on each side or until browned. Serve with a tomato, mint and onion salad.