RECIPE BY:

Matt Sinclair

INGREDIENTS :

• ½ head of cauliflower
• 1 bunch of silverbeet (stems removed)
• 3 tbsp Cobram Estate Extra Virgin Olive Classic Flavour
• 3 eggs
• 300g Ricotta
• Mint Leaves, finely diced
• 1 cup of Greek yoghurt
• ¼ cup Self raising flour
• 1 tbsp Honey

METHOD :

• In a bowl, massage the silverbeet with 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.
• Once combined heat oil in a pan on medium heat and in 1 tbsp batches, flatten down and fry on both sides until golden brown.
• In a bowl, combine yogurt, honey, mint and salt and serve next to platter of fritters.