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Vegie fritters with smoked salmon and horseradish cream
Vegie fritters with smoked salmon and horseradish cream
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Delicious crispy veggie fritters with smoked salmon and zesty horseradish cream, ready in 30 minutes.
Ingredients:
  • 2 large carrots, peeled, cut into noodles using a spiraliser
  • 2 large parsnips, peeled, cut into noodles using a spiraliser
  • 1 large potato, peeled, cut into noodles using a spiraliser
  • 1 beetroot, peeled, cut into noodles using a spiraliser
  • 40.00 ml plain flour
  • 125ml (1/2 cup) coconut oil
  • 4 radishes, trimmed, thinly sliced
  • 200g sliced smoked salmon
  • 100g baby rocket
  • 125g (1/2 cup) sour cream
  • 2 tsp horseradish cream
  • 60ml (1/4 cup) vegetable oil
  • 2 garlic cloves, thinly sliced
  • 2 tsp black mustard seeds
Instructions:
  • Mix together the sour cream and horseradish in a small bowl, then season to taste.
  • In a small frying pan over high heat, warm the oil. Saute the garlic until crisp, about 1 minute. Add mustard seeds and cook until they start to pop. Remove from heat promptly.
  • Combine the carrot, parsnip, potato, and beetroot in a spacious bowl. Mix in the egg and flour. Add 1-2 tablespoons of water gradually until the mixture becomes a thick batter that binds the vegetables together. Season to taste.
  • In a large non-stick pan over medium-high heat, warm the coconut oil. Add 4 portions of the vegetable mixture (1/3 cup each) to the pan, flatten into disks, and cook for 2 minutes on each side until golden and crispy. Place them on a paper towel-lined plate. Repeat with the rest of the vegetable mixture.
  • Place a portion of the fritters on each serving plate. Add radish, smoked salmon, and rocket on top of each fritter. Cover with the remaining fritters and serve with horseradish cream. Finish by drizzling mustard seed dressing over the fritters.

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