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Ingredients
- 120 grams Ricotta cheese
- 1 Egg
- 3 tbsp Shio-koji soboro
- 5 tbsp Panko
- 2 tbsp Parmesan (grated cheese)
- 1 dash more than 1 tablespoon Finely chopped parsley
- 1 dash Salt and pepper
- 1 Panko (to coat the meatballs)
Method
- Put all of the ingredients into a bowl.
- Mix it all together.
- (If it's too soft to bring together, add some panko until it's the right consistency.)
- Put 1/4 of the mixture on some plastic wrap, then shape it into a patty.
- (It'll be sticky, but you can shape it with a large piece of plastic wrap so keep your hands clean.)
- Roll in panko as you continue to shape it.
- Make 4 thick patties that are 7 cm in diameter and 1 cm thick.
- Heat a good amount of oil (not listed) over medium heat and fry one side for a minute before flipping over.
- Next, cook the other side for 1 minute until nicely browned to finish.
- (They'll burn easily, so it's okay to fry them over low heat.
- Once the outside is browned, it's done.)
- It's mostly cheese and panko, so it's easy to cook all the way through.
- Enjoy the cheesy aroma!
