Ricotta Cakes Scramble & Tomato sauce

To be honest, I don't really like ricotta cheese on it's own, it has a rather bland taste to me, but it's a great ingredient for pies, cakes and savory dishes.
Also, mixed with a sweetener, some cinnamon or cocoa makes a great dessert.

This time, a recipe for a savory dish, the cakes can be eaten plain (breakfast) or served with a tomato sauce. For 8 cakes: (this was before the disaster)

400 grams of ricotta cheese
1 egg (if needed, 2)
dash of nutmeg (1/4 tsp)
about 50 grams of shredded cheese (gouda, parmesan, anything)
1 tbsp coconut flour

Mix in all the ingredients, heat some oil in a pan and fry up scoops of the mixture into small pancakes. Sure. 
The recipe comes from Jamie Oliver, and apparently, on one of his shows they turn out perfect. In my case, they fell apart completely, and I found myself frantically using all my different spatulas to try to flip the darn things over. Luckily, I found out I wasn't alone.
Anyway, I gave up and decided to make it into a scramble.

Before disaster

Ok, never mind

If you are adding a sauce, simply mix up the following:

1 can of peeled tomatoes
2 garlic cloves
chilli powder
1 tsp dried basil
1 can of anchovies (if you dare)

Heat up the tomatoes, crush in the garlic and add the chilli & basil. Let is simmer for about 15 mins, add in the anchovies and simmer again for 10 mins. 

Serve the cakes with the sauce on top of green beans or zucchini spaghetti.