SPINACH & RICOTTA CHEESE PANCAKES

You would need,

250 grams Ricotta or Home Made Cottage Cheese
1/3 C Spring Onion (green leaves only)
½ C finely chopped Spinach Leaves (washed)
2 Eggs, separated
1 Green Chilies (finely chopped)
1/3 C Rice Flour

Salt to taste
¾ tsp Chili flakes (adjust according to heat)
Oil to cook pancakes read here

Drain any excess water from the ricotta by keeping the ricotta in a strainer lined with cheese cloth or muslin cloth. Transfer the drained cheese in a mixing bowl and whisk with a spatula until smooth. Add the spring onions, egg yolks, green chillies, rice flour, salt, chili flakes and spinach leaves and mix them in well.
In a separate bowl, whisk the egg whites until stiff peaks are formed. Fold in half of the egg whites to the cheese mix and then add the rest of the egg whites.
Pour a teaspoon of oil on a hot griddle or non-stick pan and add 2-3 tablespoon of cheese batter. Spread it a little with the back of a spoon and cook till the bottom begins to turn brownish and then flip and cook the other side in a similar way. Remove from heat and serve with the tomato relish.
Note: The pancakes can be made ahead and reheated over the griddle pan.
Note: Be sure to use freshly made cottage cheese and not the store brought one sold in blocks.
Note: You can swap spinach with vegetable/s of your choice.
Yield: 8 (the size shown in pics)