Spicy cauliflower and chickpea fritters

Recipes / Vegetarian

This speedy weeknight dinner is perfect for meat-free weeknights - plus its low-cal and gluten-free!

Recipe «Spicy cauliflower and chickpea fritters» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 500g cauliflower florets, 150g besan 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, 
1/3 cup chopped fresh coriander
, 3 tsp ground cumin
 , 3 eggs, 
1 tbsp water, 
1 lemon, rind finely grated, juiced, 60ml coconut oil
, 200g low-fat Greek yoghurt, 
Baby spinach leaves, to serve
, Mixed baby tomatoes, sliced, to serve.

Ingredients:

  • 500g cauliflower florets 
  • 150g besan 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 
  • 
1/3 cup chopped fresh coriander
 
  • 3 tsp ground cumin
 
  • 3 eggs 
  • 
1 tbsp water 
  • 
1 lemon, rind finely grated, juiced 
  • 60ml coconut oil
 
  • 200g low-fat Greek yoghurt 
  • 
Baby spinach leaves, to serve
 
  • Mixed baby tomatoes, sliced, to serve 

Instructions

  1. Process cauliflower in a food processor until finely chopped. Transfer to a large bowl. Add flour, chilli, garam masala, turmeric, 2 of the shallots, 2 tbs of the coriander, and 2 3/4 tsp of the cumin. Season well. Make a well in the centre. Whisk eggs, water, lemon rind and 1 tbs lemon juice in a jug. Add to well. Stir until combined.
  2. Heat 1 tbs oil in a large non-stick frying pan over medium heat. Spoon four 1/4 cupfuls of mixture into pan. Spread with a spoon.Cook, turning, for 4 minutes or until golden and cooked through. Transfer to a plate lined with paper towel and cover to keep warm. Repeat, in 2 more batches, with remaining oil and batter to make 12 fritters.
  3. Combine yoghurt, 2 tsp of the lemon juice and the remaining shallot, coriander and cumin in 
a small bowl. Season. Serve the fritters with baby spinach leaves, tomato and the yoghurt mixture.