Cauliflower and potato fritters with winter spinach and roasted carrot salad

Serves: 2
Time to make: 35 mins

Total cost: $ 9.28 / $ 4.64 per serve

(at time of publication)

Cauliflower and potato fritters with winter spinach and roasted carrot salad

Ingredients
Nutrition Info.(per serve)

3 carrots, sliced lengthwise
spray oil
4 cups spinach leaves
2 cups finely chopped cauliflower
2 small agria potatoes, grated
1 spring onion, finely sliced
½ cup flour
2 eggs
2 teaspoons smoked paprika
1 teaspoon ground cumin
¼ teaspoon salt
½ cup grated parmesan
1 tablespoon balsamic vinegar
2 teaspoons extra virgin olive oil
2 tablespoons pumpkin seeds, toasted
2 tablespoons low-fat plain yoghurt
2 tablespoons spicy relish or chutney (optional)
fresh herbs, eg, thyme, baby basil, to garnish (optional)

Nutrition Info

Kilojoules 2440kJ
Calories 583cal
Protein 25g
Total fat 28g
Saturated fat 7g
Carbohydrates 55g
Sugars 19g
Dietary fibre 12g
Sodium 670mg
Calcium 410mg
Iron 7mg

Instructions

1 Preheat oven to 200°C. In a baking dish, place carrots and spray with oil. Roast in the oven for 20 minutes, until soft. Remove from oven and combine with spinach in a bowl.

2 While carrots cook, in a bowl, combine cauliflower, potato, spring onion, flour, eggs, spices, salt and parmesan. Spray a large frying pan with oil and heat over medium-high. Place large spoonfuls of fritter mixture in the pan and cook for 3-4 minutes each side, until golden. Repeat with remaining batter to make six fritters.

3 Line a baking dish with baking paper and place fritters on it. Bake in the oven for 10 minutes to cook through.

4 In a small bowl, combine balsamic vinegar and olive oil to make dressing. Add to carrot and spinach. Add pumpkin seeds.

5 Serve fritters with salad, yoghurt and relish, if using. Garnish with pepper and herbs, if using.

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