Cauliflower Curry Fritter

These delicious subtly spiced cheesy fritters are delicious and can be enjoyed hot or cold and are perfect for lunch and picnics.

Not only are these fritters suitable for vegans and vegetarians, but are also gluten-free, grain-free and low carb.

We love cauliflower, it's such a versatile vegetable and is full of healthy nutrients, such as B-vitamins, antioxidants, phytonutrients and is naturally high in fibre.

These cauliflower fritters can be enjoyed in many ways, but for us we love them inside a cassava tortilla, layered with zesty hummus and fresh rocket and coriander leaves - DELICIOUS!

We have also experimented and cooked these fritters 2 ways - fried and oven baked.

Honestly we loved how they turned out baked and fried.

Fried, they had a delicious crispy outside and the cheese was more oozy - this was the favourite for the majority.

Oven baked, they were obviously not as crispy. They had a softer consistency that melted in your mouth and took longer to cook.

However you decide to cook or serve these fritters, we really hope you enjoy them as much as we do.

They are also fantastic for meal-prep,

Happy Cooking!

The Food Fiesta Team

INGREDIENTS

makes approx 8-9 fritters

• 1x medium cauliflower

• 1x small red onion

• 1x compact cup of your favourite cheese ( use vegan cheese if needed )

• 1x handful of freshly chopped coriander

• 1x tsp of sea salt

• 1x tsp of black pepper

• 2x tsp of curry powder ( you can add more if you want them spicier )

• 1x cup of cassava flour ( or a flour of your choice )

• 2x tbsp of flaxseed ( this is for the flaxseed egg )

• 6x tbsp of water ( this is for the flaxseed egg )

METHOD

If baking in the oven go ahead and pre-heat the oven to 260C and line a baking tray.

If frying obviously ignore the previous step.

Chop off the end of the cauliflower and discard. Roughly chop the cauliflower head and pop them into the food processor. It's best to do this in batches. Blitz until it resembles fine breadcrumbs.

Transfer the blitzed cauliflower into a large mixing bowl.

Now it's time to make 2 flaxseed eggs. Add the flaxseed and water to a small bowl and combine together well with a spoon and let stand for 2 minutes ( it needs to thicken ).

Grate your cheese and add to the cauliflower.

Finely dice the onion and add to the cauliflower.

Add the finely chopped coriander, all of the dried herbs and flour.

Mix together well until everything is evenly coated with the herbs.

Add the flaxseed eggs and mix together well. I find it best to use your hands, but a spoon is fine.

Now it's time to cook.

If you are frying then go ahead and add some oil to a large non-stick frying pan.

Using your hands form the mixture into your desired shape, ensuring to compact them well.

If frying you will probably need to cook in batches, however if you are oven baking then they should all fit into one tray.

If you are baking them place them at least 2cm apart, place on the top shelf and bake for 40-45 minutes or until golden.

If frying place on a high heat before adding the fritters and then turn to a medium-low heat. Cook for 2-3 minutes on each side, being careful when you flip them as they are slightly delicate.

Once cooked for 2-3 minutes on each side, turn to a low heat and cook for a further 2-3 minutes on each side again or until they are nice and crispy and are holding their shape well. Repeat until all are cooked.

Place onto some kitchen paper to absorb any excess oil and serve.

These fritters are delicious hot or cold. If you are not consuming them straight away then store them in an airtight container in the fridge - ENJOY!