Curried Cauliflower Fritters and Yoghurt Dipping Sauce
These fritters are one of the tastiest ways to enjoy cauliflower. They make a wonderful addition to a low carb lunchbox (they do have nuts in them, however!) and are a fabulous way to get an extra serve of vegetables in. The dipping sauce makes a great accompaniment, complementing them beautifully.
Recipe Tester Feedback: "A great healthy fritter, with great flavour!" - Heidi
Contains: Dairy / Egg / Nuts
*Variations: Can be made without Dairy
Preparation Time 10 minutes + overnight resting time
Cooking Time approx. 30 minutes
Can be frozen
- cauliflower - 500g, cut into small florets
- onion - 1, small, peeled and quartered
- garlic cloves - 2, peeled
- fresh coriander - handful, large
- curry powder - 1.5 tsp
- vegetable stock - 1 tsp, paste
- eggs - 2
- almond meal - 20g
- xanthan gum - 1/4 tsp
- oil - for frying
- Yoghurt dipping sauce (*omit for DF):
- yoghurt - 200g, Greek
- fresh parsley - 2 Tbsp, chopped
- lemon - 1 tsp, zest
- If you need to mill your own almond meal, add almonds (20g) and grate Speed 8 / 10 seconds. Set aside.
- Place cauliflower (500g), onion (1), garlic cloves (2) and coriander (large handful) into bowl. Chop Speed 7 / 3 seconds, scrape down sides.
- Add curry powder (1.5 tsp), stock paste (1 tsp), eggs (2), almond meal (20g) and xanthan gum (1/4 tsp) to the bowl. Mix on Speed 3 until just combined. You may need to use your spatula to help combine the mixture. Transfer contents to a mixing bowl and allow to rest in the fridge overnight.
- Put oil into a large frying pan over medium heat on the stove.
- Place a heaped tablespoon of mixture into the pan. Flatten slightly. Repeat until you have 3-4 fritters in the pan.
- Cook for 4 minutes before flipping gently over and cooking for another 4 minutes.
- Repeat for the remaining mixture.
Yoghurt dipping sauce:
- Place the yoghurt (200g), parsley (2 Tbsp) and lemon zest (1 tsp) in a small bowl and combine.
- Serve the fritters warm with the yoghurt dipping sauce.