Cauliflower Fritters

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13 Ingredients

5milliliter olive oil cooking spray
1 brown onion, thinly sliced
2 long red chillies, finely chopped
1 clove garlic, crushed
500grams cauliflower florets
1 large carrot, grated
1/2 cup continental parsley leaves, roughly chopped
1/2 cup self-raising flour
1/2 cup almond meal
4 free range eggs, lightly beaten
1/4 cup extra virgin olive oil
120grams baby spinach leaves
1 lemon, cut into wedges

Description

An easy lunch or dinner recipe from Rachel in SA, these tasty cauliflower fritters feature a hint of chilli and are served with spinach and lemon wedges.

Tip:

You can also use the cauliflower leaves in this recipe.

Method

Step 1 of 4

Spray a small frying pan with oil and heat over high heat. Add onion and cook, stirring, for 4 minutes or until softened. Add half the chilli and cook for 30 seconds or until fragrant. Add garlic and cook, stirring, for 30 seconds or until fragrant. Transfer to a large bowl.

Step 2 of 4

Process cauliflower in a food processor until finely chopped. Add cauliflower, carrot and parsley to onion mixture and stir to combine. Add flour, almond meal and egg. Stir until well combined.

Step 3 of 4

Heat oil in a large frying pan over medium heat. Place ¼ cupfuls of cauliflower mixture into pan, then flatten until 8cm wide. Cook, in batches, for 3 minutes on each side or until golden. Transfer to a plate and cover to keep warm. Repeat with remaining mixture to make a total of 18 fritters.

Step 4 of 4

Scatter remaining chilli over fritters and serve with spinach and lemon wedges.