Beetroot & cauliflower fritters topped with smoked salmon
250 g, florets
White Self Raising Flour
Egg, whole, raw
2 medium, raw
200 g, trimmed, peeled, coarsely grated
1 teaspoons, 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.