Gluten free ricotta fritters with pumpkin, cinnamon, basil and goats cheese

I have been on a real ricotta bender at the moment. It has been popping up on my Instagram newsfeed in various forms: Ricotta pancakes a la Top with Cinnamon, Jamie Oliver savoury fritters, etc. Ok so maybe it has only popped up twice, but this was enough to reel me in. Now I am up all night thinking of all the potential uses for ricotta. Ok, so maybe not all night. Or any part of the night. But I am all about ricotta. 


I have tried for a while now to create some fritters. Something that a vego could enjoy in a burger bun. Something you could eat as a quick snack. Something that does a bit of everything. I don't want to get too excited, but I think this might be it. 


1 cup of firm ricotta (deli style)
1 cup of pumpkin puree (I cooked about half a pumpkin in the oven for 50 odd minutes) 
4 cloves of garlic, crushed
7-8 basil leaves, chopped
30g of goats cheese, crumbled
1 teaspoon onion powder
2 teaspoons cinnamon
1 egg
1/4 cup rice flour
1/2 cup almond meal
generous salt and pepper 
1/2 teaspoon lemon zest



1. In a large bowl, combine all of your fritter ingredients and mix thoroughly. 
2. Heat up a medium sized saucepan to a medium heat. Using your oil of choice (I used butter because I currently have the mentality that it is outrageously good for me and the taste is just a bonus) grease the pan.
3. Use your hands to create about 8 patties, and cook about three at a time. Once one side is browned, flip the patty over and squash it down with your patty flipper instrument (can't remember the word and refuse to spend more time thinking about something so menial)
4. Once they are all nicely cooked you DONE. Easy.