Matt Sinclair's Cauliflower, Silverbeet & Ricotta Fritters
- Prep
- 10
- Cooking time
- 20
- Serves
- 4
Method
1. In a bowl, massage the silverbeet with Cobram Estate Extra Virgin Olive Oil and salt for 2 minutes. Grate the cauliflower in a large bowl and combine with silverbeet, ricotta and eggs. If not combining, add flour.
2. Once combined heat Cobram Estate Extra Virgin Olive Oil in a pan on medium heat and in 1 tbsp batches, flatten down and fry on both sides until golden brown.
3. In a bowl, combine yogurt, honey, mint and salt and serve next to platter of fritters.
Ingredients
½ head of cauliflower
1 bunch of silverbeet (stems removed)
3 tbsp Cobram Estate Classic Extra Virgin Olive Oil
3 eggs
300g Ricotta
Mint Leaves, finely diced
1 cup of Greek yoghurt
¼ cup Self raising flour
1 tbsp Honey
