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

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.

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

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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