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Beetroot and cauliflower fritters topped with smoked salmon
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Elevate your veggie game with these flavorful grated beet and cauliflower fritters!
Ingredients:
  • 250g cauliflower, cut into florets
  • 75g white self-raising flour
  • 2 medium eggs
  • 51.50 gm skim milk
  • 200g raw beetroot raw, coarsely grated
  • 62.50 ml fresh chives, chopped
  • 13.80 gm olive oil
  • 120g reduced-fat ricotta cheese, crumbled
  • 200g smoked salmon
  • 82.50 ml fresh dill
  • 82.50 ml fresh flat-leaf parsley
  • 82.50 ml fresh mint
  • 20.00 ml baby capers, rinsed, drained
  • 1 medium lemon, cut into wedges to serve
Instructions:
  • Pulse cauliflower in a food processor until coarse grains form, slightly larger than rice grains. Boil a saucepan of water over high heat. Add cauliflower and cook for 2 minutes. Drain, cool, and squeeze out any excess liquid.
  • In a mixing bowl, create a well in the center of the flour. Whisk eggs and milk together, then pour into the well. Gently mix until combined. Add cauliflower, beetroot, and chives. Season generously with salt and pepper, then fold together until well mixed.
  • In a large non-stick frying pan over medium heat, heat 1 tsp of oil. Spoon 2 tablespoons of mixture per fritter into the pan, making 4 fritters at a time, and spread them out to 9cm diameter. Cook each side for 2-3 minutes or until cooked through. Repeat with 2 more batches.
  • Place 3 fritters on each plate. Top with ricotta, smoked salmon, and herbs. Sprinkle with capers, season with freshly ground black pepper, and serve with lemon wedges.

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