The Weight Watcher Cauliflower Salmon with fritter is spicy and flavorful. Furthermore, this traditional recipe is healthy and has no gluten in it. The combination of spices and veggies makes the dish yummy. This recipe is suitable for your dinner menu, and it is easy to prepare. The items are easily available in your kitchen, and once you make this recipe, everyone is crazy about tasting it. Additionally, the taste of this recipe is very delicious.
Ingredients:
- Skim milk: 1/2 tbsp.
- Olive oil: 2 tsp.
- Smoked salmon: 1/2 cup.
- Baby capers: 1 tbsp.
- Fresh dill: 1/3 cup.
- Chives: 1/4 cup.
- Fresh parsley: 1/3 cup.
- Lemon: 1.
- Beetroot raw: 1/2 cup.
- Ricotta cheese: 120 g.
Instructions:
- Using the food processor’s pulse work, pulse the cauliflower before coarse grains a little larger than rice grains form.
- On normal-high heat, bring a pot of water to a boil.
- After adding it, simmer the cauliflower for two minutes.
- Moreover, after draining and cooling, squeeze off any remaining liquid.
- Create a small, round shape in the middle of the combination of flour.
- Put the milk and eggs in the combination of the flour and whisk.
- Gently stir to combine it perfectly.
- Put the chives, beetroot, and cauliflower.
- In a large greased frying pan, warm the teaspoon of oil to the normal temperature.
- Place two teaspoons of the items into each fritter, and put four fritters at a time into the pan.
- Repeat twice more in separate sets.
- Place three patties on top of each serving platter for serving.
- Add ricotta, smoked salmon, and herbs over top.
- In a massive frying pan, warm up the heat.
- Spoon batter into the pan in heaping teaspoonfuls for bite-sized fritters, or use bigger spoonfuls; cook for about a minute on each side, till pleasantly browned.
- Give each fritter enough room to breathe.
- If the food is browning too soon, lower the heat to medium.
- After cooking, transfer to a tray or plate covered with paper towels.
- Using the leftover batter, repeat it in batches.
Heat or dish at room temperature. - It makes around fifteen to twenty bigger, or around forty bite-sized fritters.
- Delicious, either fresh straight out of the oven or cooled to room temperature with your favorite toppings added.
Notes:
- It should take around twelve hours to boil the cauliflower in salted water but check it often because you want it to be tender but not mushy.
Storage information:
- Keep it in a cold place for 3 days in an airtight box.
Nutritional facts:
Calories: 55 kcal.
Protein: 2 g.
Cholesterol: 14 mg.
Iron: 1 mg.
Carbohydrates: 4 g.