Healthy Recipes

Cavolo Nero Fritters With Pickled Beetroot

March 24, 2021

Yield
Serves 4
Prep Time
15mins
Cook Time
35mins
Difficulty Level
2 / 5

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!

Ingredients

HONEY DRESSING

Steps

01.

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.

02.

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.

03.

Meanwhile, combine beetroot and vinegar in a bowl; season. Stand for 5 mins. Drain; reserve pickling liquid for honey dressing.

04.
Make honey dressing. Whisk ingredients with reserved pickling liquid in a small bowl until combined.
05.

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.

Photo: bauersyndication.com.au