Name: Curried cauliflower and sweet potato fritters
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 1
Ingredients: 1/4 small cauliflower, finely chopped; 1 medium red capsicum, finely chopped; 300g sweet potato, peeled, grated; 2 green onions, thinly sliced; 20.00 gm curry powder; 125.00 ml plain flour; 128.75 gm milk; 2 eggs, lightly beaten; 36.80 gm rice bran oil; 165.00 ml plain low-fat Greek-style yoghurt; 40.00 gm mango chutney; Baby spinach, to serve

Curried cauliflower and sweet potato fritters

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Prep Time:
25 minutes

Cook Time:
25 minutes

Total Time:
50 minutes

Try our light and delicious fritters for a quick weeknight dinner option.

Ingredients:

1/4 small cauliflower, finely chopped
1 medium red capsicum, finely chopped
300g sweet potato, peeled, grated
2 green onions, thinly sliced
20.00 gm curry powder
125.00 ml plain flour
128.75 gm milk
2 eggs, lightly beaten
36.80 gm rice bran oil
165.00 ml plain low-fat Greek-style yoghurt
40.00 gm mango chutney
Baby spinach, to serve

Instructions:

In a bowl, mix cauliflower, capsicum, sweet potato, and onion. Season with salt and pepper, then add curry powder and flour. Toss everything together. Add milk and egg, and combine thoroughly.
1. Heat oil in a large frying pan over medium-high heat. Using 1⁄4 cup of batter per fritter, spoon it into the pan and spread it into a flat round shape. Cook each fritter for 3 to 4 minutes per side until golden brown. Place the cooked fritters on a plate lined with paper towel, cover loosely to keep warm. Repeat with the remaining batter, adding more oil if necessary.
Mix together yoghurt and mango chutney in a bowl.
Plate the fritters alongside a dollop of mango yoghurt and a handful of baby spinach.

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