Here’s a surefire way to get the kids to eat up their veggies. Shaped into little pancakes, these deliciously fried fritters come with servings of cavolo nero, beets, sunflower seeds, and more. There’s also a flavoursome honey dressing that makes the dish a great snack or side recipe!
- 3 large zucchini (450 g), grated coarsely
- 1 tsp salt
- 3 cavolo nero (tuscan cabbage) leaves (30 g), trimmed, shredded finely
- 2 tbsps chopped fresh mint leaves
- ¼ cup (40 g) wholemeal plain flour
- 2 cloves garlic, crushed
- 2 free-range eggs, beaten lightly
- 2 tbsps olive oil
- 3 small beetroot (300 g), peeled, sliced thinly
- 2 tbsps cider vinegar
- 100 g fetta, crumbled
- ¼ cup fresh mint leaves
- 2 tbsps sunflower seeds, toasted
- 2 tbsps extra virgin olive oil
- 1 tbsp cider vinegar
- ½ tsp honey
Combine zucchini and salt in a colander; stand in the sink for 10 mins to drain. Using your hands, squeeze excess liquid from zucchini. Place zucchini in a medium bowl with cavolo nero, mint, flour, garlic and egg; season. Mix well to combine.
Heat oil in a large non-stick frying pan over medium heat. Pour ¼ cup of mixture into pan, flatten slightly; cook for 5 mins each side or until golden and crisp. Drain on paper towel; cover to keep warm. Repeat with remaining mixture to make a total of eight fritters.
Meanwhile, combine beetroot and vinegar in a bowl; season. Stand for 5 mins. Drain; reserve pickling liquid for honey dressing.
Arrange fritters, beetroot, fetta and mint on serving plate. Serve drizzled with dressing and sprinkled with sunflower seeds.
TIP Use a mandoline or V-slicer to slice the beetroot very thinly. Cooked fritters can be frozen; reheat for a quick breakfast option.