Garlic scape-chive ricotta snacks

Based on this recipe. I found 4 more garlic scapes in my garden and I had ricotta in my fridge, so I decided to modify this recipe to suit what I had. I ate it with some sugar-free tomato sauce. It would be better with some parmesan, but since I don’t have any, it was pretty good as-is.


Yield: 24 patties

  • 4 garlic scapes, finely chopped
  • butter for frying
  • 1 lb ricotta cheese
  • 2 tsp. worcestershire sauce
  • salt and black pepper to taste
  • 6 chives, chopped
  • 1 Tbsp. green olive tapenade
  • 1 tsp. fresh oregano
  •  1/2 cup low carb bread crumbs (mine were made from peanut flour bread)
  • 2 large eggs, beaten


  1. For patties, set the oven to 300 deg F/150 deg Celsius.
  2. Put the ricotta in a bowl, and break up lumps with a fork until you have a crumbly mixture.
  3. Fry the garlic scapes in a little butter over medium-low heat, stirring. When the garlic scapes have softened, scrape the scapes and butter into the ricotta.
  4. Add the remaining ingredients except the eggs. Taste the mixture and adjust the seasoning as needed.
  5. Beat the eggs, add them to the ricotta mixture, and mix to a moist consistency.
  6. Form 1″ wide patties on a silpat-lined baking sheet. (I got 24 patties.)
  7. Bake patties for about 17 – 20 minutes, until edges are brown and tops start to colour.
  8. Serve hot or cooled, not chilled. Handy for a quick snack with tea.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s