Beetroot and cauliflower fritters topped with smoked salmon
250 g, cut into florets
white self-raising flour
½ cup(s), (75g)
200 g, coarsely grated
¼ cup(s), finely chopped, chopped
reduced-fat ricotta cheese
120 g, crumbled
fresh flat-leaf parsley
baby capers, rinsed, drained
1 medium, cut into wedges to serve
- Process cauliflower in a food processor, using pulse button, until coarse grains form (a bit bigger than rice grains). Bring a saucepan of water to the boil over high heat. Add cauliflower and cook for 2 minutes. Drain and cool, then squeeze out any excess liquid.
- Place flour in a mixing bowl and make a well in centre. Whisk eggs and milk and add to flour. Mix gently to combine. Add cauliflower, beetroot and chives. Season well with salt and pepper and fold together until combined.
- Heat 1 tsp oil in a large non-stick frying pan over medium heat. Using 2 tablespoons of mixture per fritter, drop mixture, 4 fritters at a time, into pan. Spread out to 9cm diameter. Cook for 2-3 minutes each side or until cooked through. Repeat in 2 more batches.
- To serve, pile 3 fritters onto each serving plate. Top with ricotta, smoked salmon and herbs. Sprinkle with capers, season with freshly ground black pepper and serve with lemon wedges.