Honeyed ricotta, beetroot and thyme fritters with smoked salmon

Serves: 4
Time to make: 30 mins

Ingredients

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

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.