Cavolo nero fritters with pickled beetroot

Packed full of healthy ingredients, these tasty fritters make for a super tasty way to up your vegetable intake.


Honey dressing


1.Combine zucchini and salt in a colander; stand in the sink for 10 minutes 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.
2.Heat oil in a large non-stick frying pan over medium heat. Pour ¼-cups of mixture into pan, flatten slightly; cook for 5 minutes 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.
3.Meanwhile, combine beetroot and vinegar in a bowl; season. Stand for 5 minutes. Drain; reserve pickling liquid for honey dressing.
4.Make honey dressing. Whisk ingredients with reserved pickling liquid in a small bowl until combined.
5.Arrange fritters, beetroot, fetta and mint on serving plate. Serve drizzled with dressing and sprinkled with sunflower seeds.

Use a mandoline or V-slicer to slice the beetroot very thinly. Cooked fritters can be frozen; reheat for a quick breakfast option.


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