oliveoilandlemon

recipes for healthy living

Tag: fritters

Indian Spiced Cauliflower Fritters

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These are a great alternative to pancakes and make a delicious party platter food or light dinner if you don’t fancy eating meat.  Full of fresh vegetables and herbs, they are easy to prepare and are probably the only way I can get our daughter to eat Cauliflower….mind you I wasn’t much different when I was her age.

1 medium cauliflower trimmed into florets
100ml milk or water
4oz grated parmesan
1 red chilli deseeded and finely chopped
1 tbsp garam masala
4oz gf plain flower
3 tbsp fresh chopped herbs – flat leaf parsley, chives, coriander
Salt and Pepper to season
2 eggs – separated
4 tbsp coconut oil

Makes about 12
Add cauliflower to saucepan and add just enough milk (or water if you don’t do dairy) to cover the bottom of the pan. Bring to the boil, turn down and simmer gently covered until the cauliflower is tender.

Drain. Transfer to a board and roughly chop or pulse not to mush in a food processor. Place in a bowl. Set aside to cool.

Sift the flour and spice over cooled cauliflower. Add chopped herbs and Parmesan. Stir to combine. Beat the egg yolks and stir into the mixture until well combined.Season well.

Whisk the egg whites until soft and glossy. Gently fold into the cauliflower mixture until a thick batter forms.

Add just enough coconut oil to a large, non-stick frying pan to cover base. Heat over medium heat until oil is hot. Using a ladle, ladle out fritter mixture about 4 to a pan, and cook for about 3 minutes per side. Turn over gently when you see that the centre is holding and not still runny. I tip them into the oven to keep them warm while making the rest. Serve warm with chutney of choice.

 

Moroccan Style Vegetable Fritters


Vegetable fritters are a cinch to make, because everything is grated they take no time to cook. They are a great way to hide vegetables if the kids in your house are a bit fussy. I think these are much better than your average fritter because I have used gram flour and poppy seeds instead of just plain white flour. Apart from the nutritional benefits of gram flour, it adds a really nutty flavour which I love. The spices, herbs and veggies in this great little meal provide carotenoids, folic acid, magnesium, potassium, vitamins A, B, C, betacarotene, cancer fighting phytochemicals… and you get protein from the eggs and the flour. All in all a great quick lunch or supper staple.

Makes about 8 fritters

1 large sweet potato peeled and grated
4 medium carrots peeled and grated
1 pak choi, green leaves only thinly sliced
3 spring onions finely chopped
25gr parsley chopped
1/2 tsp turmeric
1 tsp cuimin
1 red chilli deseeded and finely chopped
1 egg white

3oz gram flour
2 heaped tbsp poppy seeds
1 egg
100ml milk
25gr butter melted

In a large bowl mix all the vegetables and spices and season really well with salt and pepper
Whip the egg white to soft peaks and gently fold into the vegetables

Whisk the egg and milk
Put gram flour and poppy seeds in a bowl and mix
make well in center and whisk in the milk and egg mixture gradually bringing all the flour into the centre
add melted butter and whisk until smooth

Add to the vegetable mixture and gently mix to combine

Heat some coconut oil or olive oil in a pan over high heat, turn down to medium and cook large serving spoonfuls of the mixture on the pan. Leave until golden and set on one side before turning over
regulate the heat until they are cooked through

Serve with your dressing of choice – I used homemade organic mayo and harissa mixed – equal quantities of each.
Delicious!

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