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Onion Ricotta Cakes with Sage
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- 9 fresh sage leaves
- 40 g hazelnuts
- 50 g Parmesan cheese, cut in pieces (2 cm)
- 1 garlic clove
- 70 g onions, quartered
- 20 g vegetable oil, plus extra for greasing
- 250 g ricotta cheese
- 1 medium egg
- 3 pinches fine sea salt
- 3 pinches ground black pepper
- 500 g water
- 6 tsp wild cranberry compote
- per 1 portion
- 838 kJ / 200 kcal
- 9 g
- 4 g
- 16 g
- 0.9 g
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