Cauliflower, Silverbeet & Ricotta Fritters
- 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
- 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.
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