These tasty little bite-sized lunch box snacks pack a punch of protein, folate, vitamin A and zinc. They are also so versatile, you can add a range of fillings such as ham, chicken, salmon, tuna, and a variety of vegetables such as carrot, pumpkin, sweet potato, zucchini or spinach.

Ingredients

1 medium sized white onion, finely chopped

500g ricotta

2 eggs

200g tinned cannellini beans, drained and rinsed

200g tinned corn or other vegetable of choice

1/2 cup breadcrumbs plus additional 1/2 cup for crumbing

1 cup loosely packed grated cheese

 Oil for frying

 

Method

Preheat oven to 180oC.

Fry the chopped onion in a little oil until browned. Set aside for 10 minutes to cool.

In a blender, combine the cannellini beans and eggs and blend until smooth, transfer to a mixing bowl.

In the mixing bowl add the remaining ingredients (ricotta, onion, breadcrumbs, corn, grated cheese) and mix with a spoon until well combined. 

Place the additional 1/2 a cup of breadcrumbs on a plate. 

Place a teaspoon sized dollop of mixture into the breadcrumbs, roll with the spoon until covered, then pick up with your hands and roll into a golf-ball sized ball.

Lightly pan fry the ricotta all-rounders in a small amount of oil for 1-2 minutes on each side.

Transfer the all-rounders to a baking tray and bake for 10-15 minutes until cooked through. 

Set aside to cool.

 

Optional:

Instead of pan frying and baking, these are also delicious when baked in a pasta sauce in a casserole dish for 20-25 minutes.