Photo of Beetroot and cauliflower fritters topped with smoked salmon by WW

Beetroot and cauliflower fritters topped with smoked salmon

7
6
6
SmartPoints® value per serving
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
4
Difficulty
Easy
Find a new way to enjoy your vegies with these grated beetroot and cauliflower fritters.

Ingredients

Cauliflower

250 g, cut into florets

White self-raising flour

½ cup(s), (75g)

Egg(s)

2 medium

Skim milk

2½ tbs

Beetroot

200 g, coarsely grated

Fresh chives

¼ cup(s), finely chopped, chopped

Olive oil

3 tsp

Reduced-fat ricotta cheese

120 g, crumbled

Smoked salmon

200 g

Fresh dill

cup(s)

Fresh flat-leaf parsley

cup(s)

Fresh mint

cup(s)

Baby capers, rinsed, drained

1 tbs

Lemon(s)

1 medium, cut into wedges to serve

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.