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,

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