- 0:20 Prep
- 0:18 Cook
- Makes 24
- Capable cooks
Add these cauliflower fritters to your finger food spread as a delicious vegetarian option.
Ingredients
- 500g cauliflower, grated
- 1/2 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- Pinch cayenne pepper
- 1/2 cup rice flour
- 1/4 cup plain flour
- 2 eggs, lightly beaten
- Vegetable oil, for shallow frying
Method
- Step 1Place cauliflower, cumin, coriander, turmeric, cayenne pepper and both flours in a large bowl. Add beaten egg. Season with salt and pepper. Stir to combine.
- Step 2Add enough oil to a deep frying pan to come 5mm up side of pan. Heat over medium heat. Spoon 2 level tablespoons batter into pan, spreading slightly with a spatula. Repeat to make 4 rounds.
- Step 3Cook for 2 to 3 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel. Repeat with the remaining mixture. Serve.
- Low fat
- Low kilojoule
- Low sodium
- Lower gi
- Vegetarian
Nutrition
613 kj
Energy
5.9g
Fat Total
1g
Saturated Fat
2.2g
Fibre
5.5g
Protein
62mg
Cholesterol
68mg
Sodium
16.4g
Carbs (total)
All nutrition values are per serve
Notes
Serve these fritters with tzatziki or relish. Store fritters, in an airtight container between sheets of baking paper, in the fridge for up to 4 days.
- Author: Donna Boyle
- Image credit: Andrew Young
- Publication: Super Food Ideas
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