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Spicy cauliflower and chickpea fritters
Spicy cauliflower and chickpea fritters
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Quick and flavorful meat-free, low-cal, gluten-free dinner for busy weeknights.
Ingredients:
  • 500g cauliflower florets
  • 150g besan (chickpea) flour
  • 1 long fresh green chilli, finely chopped
  • 2 1/2 tsp garam masala
  • 1 1/4 tsp ground turmeric
  • 3 green shallots, thinly sliced
  • 82.50 ml chopped fresh coriander
  • 7.50 gm ground cumin
  • 20.00 gm water
  • 1 lemon, rind finely grated, juiced
  • 60ml (1/4 cup) coconut oil
  • 200g (3/4 cup) low-fat Greek yoghurt
  • Baby spinach leaves, to serve
  • Mixed baby tomatoes, sliced, to serve
Instructions:
  • Finely chop cauliflower in a food processor. Place in a large bowl. Mix in flour, chili, garam masala, turmeric, 2 shallots, 2 tbs coriander, and 2 3/4 tsp cumin. Season generously. Create a well in the center. In a separate jug, whisk together eggs, water, lemon zest, and 1 tbs lemon juice. Pour into the well. Stir until well-combined.
  • In a large non-stick frying pan over medium heat, heat 1 tablespoon of oil. Spoon four 1/4 cup portions of the mixture onto the pan and spread with a spoon. Cook for about 4 minutes until golden and cooked through. Transfer to a plate lined with paper towel and cover to keep warm. Repeat this process in two more batches using the remaining oil and batter to make a total of 12 fritters.
  • In a small bowl, mix together yoghurt, 2 tsp lemon juice, and the rest of the shallot, coriander, and cumin. Season with salt and pepper. Serve the fritters with baby spinach leaves, tomato, and the yoghurt mixture.

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