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Healthy pumpkin and ricotta savoury cakes.

Print Recipe
Healthy pumpkin and ricotta savoury cakes.
Servings
12
Servings
12
Instructions
  1. Mix very well pumpkin puree, ricotta cheese, Parmesan, nutmeg, salt and pepper. In a separate bowl beat egg whites with an extra pinch of salt until white and fluffy.
  2. Add the pumpkin mixture to egg whites, mix folding gently until well combined.
  3. Pour mixture into a muffin tin, you should end up with 12-14 cakes. Sprinkle every cake with mixed seeds.
  4. Bake at 356Β°F for 25-30 minutes, serve cold or room temperature.