ricotta fritters

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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. MENU:   This recipe is part of ourfriends for dinner - super sidesmenu.