Honeyed ricotta, beetroot and thyme fritters with smoked salmon

Beetroot can be strong in flavour and can overwhelm a dish, but we've balanced it with creamy ricotta, honey and salmon for a marriage made in heaven!

Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

4 teaspoons honey
1 tablespoon fresh thyme, plus 1 teaspoon extra to garnish
2 medium beetrootbeetsX, peeled, grated
½ cup ricotta, plus ¼ cup extra to serve
1 cup self-raising flour
¼ cup chopped fresh flat-leaf parsley
2 eggs, lightly beaten cracked black pepper
2 tablespoons olive oil
8 slices smoked salmon, to serve
2 cups baby rocketarugulaX, to serve

Instructions

Stay Awake

1 In a small pan, warm honey and thyme over a low heat, without boiling, for about 30 seconds. Set aside.

2 In a large bowl, place beetroot, ricotta, flour, parsley and eggs. Stir to combine. Season with pepper.

3 In a large non-stick frying pan, heat oil over medium-high. Cook ¼-cupfuls of the beetroot mixture, in batches for 2-3 minutes each side, or until fritters are golden, to make 12 fritters.

4 Divide fritters among 4 plates. Top each with a little crumbled ricotta, smoked salmon and rocket. Drizzle with infused honey and garnish with remaining thyme. Serve.

Variations

Make it gluten free: Use gluten-free flour.

HFG tip

Enjoy any leftover fritters for lunch, heated or cold, during the week.

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Nutrition Info (per serve)

Calories 502 cal

Kilojoules 2100 kJ

Protein 22 g

Total fat 28 g

Saturated fat 8 g

Carbohydrates 35 g

Sugar 13 g

Dietary fibre 4 g

Sodium 470 mg

Calcium 180 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.