Cauliflower Fritters with Yoghurt Sauce

I’m always looking for more vegetarian or vegan dishes to balance our meat eating – Thank you to the Egg Lady at Sandy Creek Produce – Jan Power’s Markets for this inspiring recipe.  I have changed it slightly.

Ingredients:

1 medium cauliflower

3 cloves garlic, crushed

1 small leek

handful parsley

handful coriander

1 teaspoon sea salt

1 tablespoon turmeric

1/2 teaspoon fenugreek

1 tablespoon curry powder

3 eggs

1 cup besan (chickpea) flour

1/2 tablespoon lime juice

1 1/2 tablespoon extra virgin olive oil

Yoghurt sauce

3/4 cup plain coconut yoghurt

1 tablespoon lime juice

zest of 1/2 lime

pinch sea salt

1 tablespoon chopped parsley

1. Roughly chop cauliflower into medium sized pieces and steam for around 20 minutes.
2. Finely chop leek, parsley and coriander and add to large bowl with garlic, salt, turmeric, fenugreek, curry powder, eggs, flour and lime juice and mix into a batter.
3. Drain the cauliflower and roughly chop to a dice.  Stir into the batter and let sit for 15 minutes.
4. To make the dressing:  combine all ingredients in a bowl
5. Heat the oil in a fry pan over medium heat, drop in heaped tablespoons of the mixture and flatten with the spoon.  Should take about 5 minutes on each side.  Drain on paper towel.
6. Serve with the yoghurt sauce and extra steamed or roasted vegies (I have home grown broccolini, corn, potato and butter beans in this pic)

  31/10/2020     Recipes     0 Comment(s)