Preparation time: 10 mins Cooking time: 15 mins Serves 4
8 portobello or large flat mushrooms 2 Tbsp extra virgin olive oil Sea-salt flakes and freshly ground black pepper, to season 250g fresh ricotta Finely grated zest of 1 lemon 100g baby rocket leaves % cup basil pesto Crusty bread, to serve
1 Preheat oven grill to high. Brush mushrooms with oil and season. Arrange upside down on oven tray and grill for 10 minutes or until softened.
2 Meanwhile, mix ricotta and zest in a large
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1 Put beans and chickpeas in a food processor and blend until smooth.
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Transfer to a large bowl and add cheese, corn, jalapenos, egg and Y2 of the coriander. Season and mix well to combine.
Shape mixture into 8 patties.
2 Heat oil in a large frying pan and cook patties in batches for 4 minutes each side.
3 To make salsa, mix tomatoes, onion, lime juice and remaining coriander.Season.
4 Serve cakes with salsa and salad leaves.