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

Serves

4

First recipe image by Alicja Sieronski — Photo by Alicja Sieronski

Ingredients

Steps:

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

WHAT ELSE YOU’LL NEED

Mixing bowl
Large skillet

Second recipe image by Alicja Sieronski — Photo by Alicja Sieronski

Instructions

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.