GREEN VEG­ETABLE FRIT­TERS WITH TOMATO SALAD

PREP + COOK TIME 1 HOUR (+ STAND­ING) SERVES 4 (MAKES 16 FRIT­TERS)

The Australian Women’s Weekly Food Magazine - - Family Favourites Food to Share -

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,

rinsed

¼ cup (35g) whole­meal spelt flour 400g mixed baby toma­toes,

halved and quar­tered

1 le­banese cu­cum­ber (130g),

chopped finely

20g baby kale leaves, ex­tra

1 ta­ble­spoon lemon juice

¼ cup (60ml) olive oil

¾ cup (200g) greek−style

nat­u­ral yo­ghurt

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

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