Fried Ricotta Cakes w/ Fresh Tomato Salsa

I loved Jamie Oliver's Pizza Fritta so much that I bought the cookbook it came from (Jamie's Italy). I found these gems inside. They are so delicious and unique. The cakes are crispy and delicate and when you cut into them, the ricotta ooozes out. The fresh salsa (I did my own thing) is the perfect companion. The contrast of flavours works so well. The bright, fresh, cool salsa with the warm, creamy cheese... what could be better? They are super easy to make and anyone you serve them to will be very impressed!

Recipe

Ricotta Fritta con Piccola Insalata di Pomodori
fried ricotta with a little tomato salsa

Ingredients for Ricotta Cakes
1 lb. good crumbly ricotta cheese (I used the creamier one and I thought it worked well... a little harder to handle, but still good)
2 tbls freshly grated Parmesan cheese, plus extra for serving
11/2 tbls flour
sea salt and black pepper
1 large egg

Ingredients for Salsa
handful of ripe tomatoes
fresh basil
1/2 jalapeno
1/2 lime (juice)
red onion  
salt and pepper
olive oil 

Directions
- Mix the ricotta with the Parmesan, flour, salt and egg. Season with a little pepper and place in the fridge.
- Dice the tomatoes, basil, jalapeno and red onion very very small. Add lime juice, a little bit of olive oil and salt and pepper.
- Put a nonstick pan on medium heat and add a splash of olive oil. Drop a few spoonfuls of ricotta mix into the pan. Fry the ricotta cakes for a few minutes on each side or until brown.
- Sprinkle with Parmesan and serve with fresh salsa. Enjoy!