Ricotta & Beetroot Fritters
SERVINGS
2
PREP TIME
10 mins
COOK TIME
10 mins
INGREDIENTS
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
Avocado
METHOD
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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