Savoury Ricotta Snacks

Directions

1. 1
   Patty tins: if not nonstick, grease with butter or a spray.
2. 2
   For patties, which are fairly thin, set oven at 300 deg F/150 deg Celsius.
3. 3
   If you decide to use muffin hollows, heat oven to 325 deg F/160 deg Celsius.
4. 4
   Put the ricotta in a bowl, and break up lumps with a fork until you have a crumbly mixture.
5. 5
   Fry the chopped onion in a little oil over high heat, stirring. When the onion bits have softened a little and just start to catch, add the balsamic vinegar (for flavour and colour). Stir well and fry a little longer, then take off the heat. The vinegar should cook away, leaving just the flavour.
6. 6
   Add the grated Parmesan, lemon zest, coarse pepper, salt, baking powder and parsley to the ricotta, and mix well by turning over and over.
7. 7
   Add the fried onion. Beat the eggs and add, then the olive oil, and mix to a moist consistency.
8. 8
   Fill patty pan hollows to the top, smoothing with a finger. (They don't rise much).
9. 9
   (Or fill muffin cups to the top). The recipe makes 7 muffins for me - I guess most muffin tins are the same size.
10. 10
    Bake patty tins for about 17 - 20 minutes, until edges are brown and tops start to colour.
11. 11
    Bake muffin size snacks for about 30 minutes.
12. 12
    Serve hot or cooled, not chilled. Handy for a quick snack with tea.