Vegetable and Ricotta Quenelles

For this recipe, I used baked ricotta, which you should find in a good delicatessen, however you can substitute with fresh ricotta plus 2 tbsp grated Kafeloutieri.  Quenelles are ideal finger food, but can be served as starter.

400g baked ricotta

1 large carrot

1 medium Suede

3 eggs(if fresh ricotta use 2 eggs)

1 small bunch parseley

1/2 broccoli 

1/2 tsp salt

Fresh ground Pepper

pinch grated nutmeg

3 tbsp Olive oil

Peel and cut vegetables into large chunks, cover with water and bring to boil.  Boil till vegetables are just cooked.Drain well and leave to cool slightly. Meanwhile crumble ricotta and add to a food processor.  Add eggs and give a few pulses. Add vegetables, salt,  nutmeg pepper and fresh parsely then give pulses till mixture forms thick crumbly paste. 

Heat a large frying pan add olive oil then form quenelles using two dessert spoons and fry for about 3 minutes on each side till golden.  Drain and serve garnished with halfed cherry tomatoes and a drizzle olive oil, or honey!