Ricotta & Beetroot Fritters




10 mins


10 mins


2 Eggs

½ cup self raising Flour

100g Ricotta

½ cup water

140g 333 sweet beets roughly chopped

1 Spring onion finely chopped

½ cup parmesan

1 tsp salt

olive oil

To Serve (optional)

Smoked salmon

Pea sprouts

Shaved cucumber





In a small bowl add ricotta, egg, flour, water and mix well until combined.


Mix through beetroot, spring onion and parmesan to the batter.


Season with salt.


Heat a non-stick frypan to medium heat with a good drizzle of olive oil.


Spoon in the fritter mixture flattening with the back of a spoon. Cook for 3-4 minutes on each side. Ensuring they are cooked through. Repeat for the rest of the batter.


To serve top fritters with smoked salmon, avocado and sprouts.


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