Name: Cavolo nero fritters with pickled beetroot
Cook time: 35 min
Total time: 35 min
Yield: 4
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

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.

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

Women's Weekly Food

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