GREEN VEGETABLE FRITTERS WITH TOMATO SALAD
PREP + COOK TIME 1 HOUR (+ STANDING) SERVES 4 (MAKES 16 FRITTERS)
This recipe is nut−free
250g savoy cabbage, shredded
150g broccoli, stems grated coarsely,
florets sliced thinly
2 green onions, sliced thinly
60g baby kale leaves, chopped coarsely 8 eggs, beaten lightly
400g can cannellini beans, drained,
¼ cup (35g) wholemeal spelt flour 400g mixed baby tomatoes,
halved and quartered
1 lebanese cucumber (130g),
20g baby kale leaves, extra
1 tablespoon lemon juice
¼ cup (60ml) olive oil
¾ cup (200g) greek−style
1 clove garlic, crushed
2 teaspoons finely grated lemon rind 1 Combine the cabbage, broccoli stems and florets, onion, kale and egg in a large bowl.
2 Place half the beans in a medium bowl; using a fork, mash coarsely. Stir into cabbage mixture. Stand for 20 minutes. Stir in flour.
3 Meanwhile, combine remaining beans, tomato, cucumber and extra kale in a medium bowl. Drizzle over juice and 1 tablespoon of the oil; toss gently to combine.
4 Heat half the remaining oil in a large frying pan over medium−high heat; drop ⅓−cup measurements of cabbage mixture into pan; flatten slightly to form 8cm patties. Cook for 2 minutes each side or until browned and cooked through. Repeat with remaining oil to make a total of 16 fritters.
5 Meanwhile, combine yoghurt, garlic and rind in a small bowl.
6 Serve fritters with tomato salad and yoghurt mixture.
“Ocean trout fillets are the perfect centrepiece for a healthy family weeknight dinner. Swap with salmon, if you like.”
Kathleen Davis, Senior Food Editor, AWW Cookbooks