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Recipe No. 2

Rainbow Chard Cauliflower fritters with Marjoram

These fluffy fritters combine the sweetness and creaminess of cauliflower and ricotta with earthy rainbow chard and fragrant marjoram.

They make a delicious light lunch or starter, pair well with a garlicky yoghurt dip and can also be enjoyed cold; a perfect addition to a wholesome lunchbox.

Prep Time
25 minutes
Cooking time
15 minutes
First recipe image by Alicja Sieronski
Photo by Alicja Sieronski



  • 1 medium cauliflower cut into small florets - about 3 cups
  • 1 tablespoon butter
  • 1 garlic clove , minced 1 small red onion, finely chopped
  • 2-3 teaspoons frying oil
  • 100g Rainbow chard leaves, stalks removed and chopped
  • 1 cup ricotta cheese
  • 4 eggs
  • ¼ cup parmesan cheese, grated
  • 2 teaspoons apple cider vinegar
  • 1 tablespoon freshly picked marjoram leaves
  • ¼ cup plain flour
  • 1 teaspoon cumin powder
  • Salt and pepper to taste
  • ¼ - ½ teaspoon Chili flakes - optional


  • Mixing bowl
  • Large skillet
Second recipe image by Alicja Sieronski
Photo by Alicja Sieronski


Melt butter in a large skillet and add the small cauliflower florets. Sauté for 3 minutes, then add minced garlic and 1/3 cup water. Let the cauliflower cook on low for further 7 to 10 minutes, until soft but still with a bite to it and water has evaporated.

Season with salt and freshly ground black pepper. Transfer to a bowl and set aside.

In the same skillet, sauté the red onion in 2 teaspoons of oil over low to medium heat for about 5 minutes until translucent. Add chopped chard stalks to the onion and sauté for further 2 minutes. Now add apple cider vinegar and stir. Take off the heat and set aside.

In a separate bowl, place the eggs and beat lightly. Add ricotta, parmesan cheese, cumin powder and mix to combine.

Add chard leaves to a large pan of simmering, salted water. Cook for 1 minute until the leaves have wilted. Drain and refresh under cold running water. Place on paper or kitchen towel and gently squeeze out any excess moisture.

With the back of a fork, mash the cooled cauliflower slightly. Sprinkle over marjoram leaves, add cooked onion and chard stalks, ricotta-egg mixture and the wilted chard leaves. Season with salt and pepper and mix to combine.

Sprinkle over marjoram leaves, add cooked onion, ricotta-egg mixture and mix to combine. Season with salt and pepper.

Wipe the skillet clean and heat 1 tablespoon of oil over medium - high heat. Cook 2 tablespoons of the mixture at a time in three batches, for 2 to 3 minutes each side or until golden. Enjoy!

They will keep in the fridge up to three days.

Third recipe image by Alicja Sieronski
Photo by Alicja Sieronski

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