Vegie frit­ters with smoked salmon & horse­rad­ish cream - - COOK IT NOW! -

serves 4 | prep 20 mins | cook­ing 10 mins

2 large car­rots, peeled, cut into noo­dles us­ing a spi­raliser 2 large parsnips, peeled, cut into noo­dles us­ing a spi­raliser 1 large po­tato, peeled, cut into noo­dles us­ing a spi­raliser 1 beet­root, peeled, cut into noo­dles us­ing a spi­raliser 1 egg 2 tbs plain flour 125ml ( 12⁄ cup) co­conut oil

4 radishes, trimmed, thinly sliced 200g sliced smoked salmon 100g baby rocket

horse­rad­ish cream

125g ( 12⁄ cup) sour cream 2 tsp horse­rad­ish cream

mus­tard seed dress­ing

60ml ( 14⁄ cup) veg­etable oil 2 gar­lic cloves, thinly sliced 2 tsp black mus­tard seeds

1 For the horse­rad­ish cream, com­bine the sour cream and horse­rad­ish in a small bowl. Sea­son. 2 For the mus­tard seed dress­ing, heat the oil in a small fry­ing pan over high heat. Add the gar­lic and cook for 1 minute or un­til crisp. Add the mus­tard seeds and cook un­til they be­gin to pop. Re­move from the heat im­me­di­ately. 3 Place the car­rot, parsnip, po­tato and beet­root in a large bowl. Add egg and flour. Stir in 1-2 tbs wa­ter, un­til the mix­ture has the con­sis­tency of a thick bat­ter that holds the ve­g­ies to­gether. Sea­son. 4 Heat the co­conut oil in a large non-stick fry­ing pan over medi­umhigh heat. Drop four 1⁄ 3- cup­fuls of veg­etable mix­ture into pan and shape into discs. Cook for 2 min­utes each side or un­til crisp and be­gin­ning to brown. Trans­fer to a plate lined with pa­per towel. Re­peat with the re­main­ing veg­etable mix­ture. 5 Di­vide half the frit­ters among serv­ing plates. Top each frit­ter with radish, smoked salmon and rocket. Cover with re­main­ing frit­ters and serve with horse­rad­ish cream. Driz­zle with mus­tard seed dress­ing. PER SERVE • 20g pro­tein • 60g fat (37g sat­u­rated fat) • 28g carb • 9g di­etary fi­bre • 745 Cals (3116kj)

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