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Tre Stelle® Ricotta and Potato Pancakes with Plum Ketchup

Tre Stelle® Ricotta and Potato Pancakes with Plum Ketchup

A delicious recipe suitable for a special occasion. Try substituting grated sweet potato instead of the white potato in this recipe.

Prep Time:
20 minutes
Ready In:
30 minutes or less
Makes approximately 16 pancakes
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Plum Ketchup 6 red plums, pits removed and thinly sliced 2 shallots, finely chopped 1 clove garlic, finely chopped 1/2 cup | 125 mL granulated sugar 3/4 cup | 175 mL white vinegar 1 tsp | 5 mL coriander seed 1 tsp | 5 mL salt pinch nutmeg pinch cinnamon 1 tsp | 5 mL fresh ginger, finely grated 2 cups | 500 mL potato, peeled and grated 1 egg, lightly beaten 2/3 cup | 150 mL Tre Stelle® Traditional Ricotta Cheese 2 tbsp | 30 mL Tre Stelle® Parmigiano Reggiano Cheese, grated salt and pepper to taste 1 tbsp | 15 mL canola oil


Plum Ketchup: In a medium saucepan combine all ingredients and bring to a low simmer for approximately 20 minutes or until mixture gets a jam-like consistency. Remove from heat and purée in a blender or with an immersion blender. Add grated ginger. Cool and refrigerate until ready to use. Place the grated potatoes in a clean kitchen towel and squeeze out excess moisture. In a medium bowl add potatoes, egg, Ricotta, Parmigiano Reggiano Cheese and salt and pepper; stir to combine. Add oil to a large skillet and bring to medium-high heat. Place heaping teaspoonfuls of potato mixture into the skillet and flatten with a fork. Cook until golden on both sides. Serve with Plum Ketchup or with any of your favourite condiments.

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parmigiano reggiano vegetarian snack lunch breakfast Fall Harvest

Created by:

Cheese: Ricotta

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