Rainbow Chard Cauliflower fritters with Marjoram

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.