Beetroot & Ricotta Fritters with Smoked Salmon

Written By Chloe Willett
 

Beetroot & Ricotta Fritters with Smoked Salmon

Ingredients: serves 4

  • 200g beetroot (raw weight)

  • 200g low fat ricotta

  • 1 cup self-raising flour

  • 2 eggs

  • 2tbsp extra virgin olive oil

  • 200g smoked salmon

Method:

1. In a bowl, combine beetroot, cheese, flour, and eggs. Stir until well mixed.

2. Heat oil in a fry pan over medium heat. Spoon portions of the mixture into the pan and flatten slightly. Cook for 2-3 minutes on each side until golden brown.

3. Serve the fritters topped with smoked salmon. Enjoy!

 
Chloe Willett
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