Recipe

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.

Dec 20, 2020 1:00pm
  • 35 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

  • 3 large zucchini (450g), grated coarsely
  • 1 teaspoon salt
  • 3 cavolo nero (tuscan cabbage) leaves (30g), trimmed, shredded finely
  • 2 tablespoons chopped fresh mint leaves
  • ¼ cup (40g) wholemeal plain flour
  • 2 cloves garlic, crushed
  • 2 free-range eggs, beaten lightly
  • 2 tablespoons olive oil
  • 3 small beetroot (beets) (300g), peeled, sliced thinly (see tips)
  • 2 tablespoons cider vinegar
  • 100 grams fetta, crumbled
  • ¼ cup fresh mint leaves
  • 2 tablespoons sunflower seeds, toasted
Honey dressing
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon cider vinegar
  • ½ teaspoon honey

Method

  • 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.

Notes

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

The Latest from Australian Women's Weekly Food

More From Women's Weekly Food