Beetroot & cauliflower fritters topped with smoked salmon
Are savoury brunches more your thing? This colourful medley makes for a showstopping plate of food
250 g, florets
White Self Raising Flour
Egg, whole, raw
2 medium, raw
200 g, trimmed, peeled, coarsely grated
1 teaspoon(s), roughly chopped
10 sprig(s), fresh
Capers, in Brine
1 medium, cut into wedges to serve
- Put the cauliflower florets in a food processor and blitz to form coarse grains that resemble rice. Bring a large pan of water to a boil, add the cauliflower and cook for 2 minutes. Drain and set aside to cool, then squeeze out any excess liquid.
- Put the flour in a large mixing bowl and make a well in the centre. Whisk together the eggs and milk in a jug, then pour the mixture into the flour and stir gently to combine. Fold in the cauliflower, beetroot and chives, then season well.
- Heat 1 tsp of the oil in a large nonstick frying pan over a medium heat. Making 4 fritters at a time, spoon 2 tbsp of the mixture into the pan for each fritter and use the back of a spoon to flatten each one to about 9cm round. Cook for 2-3 minutes each side, until cooked through and slightly crisp. Repeat twice, to make another 8 fritters, adding 1 tsp of oil to the pan before each batch.
- Divide the fritters between plates and serve 3 fritters per person, topped with the cheese, smoked salmon, herbs and capers. Season to taste and serve with the lemon wedges on the side.
Make this veggie by swapping the smoked salmon for 4 poached eggs.