Cauliflower and Cumin Fritters

By Dixie Elliott

Cauliflower and Cumin Fritters
Add some crunch to your next starter with our delicious vegetarian Cauliflower and Cumin Fritters.

Serves 4

1 tbsp vegetable oil

1 tsp cumin seeds

1 brown onion, finely chopped

1 green chilli, deseeded, finely chopped

2 garlic cloves, crushed

3cm piece fresh ginger, peeled, finely grated

850g cauliflower, cut into florets

1½ cups self-raising flour

1 tsp sea salt flakes

1 tsp turmeric

1 tsp ground coriander

2 eggs

½ cup coriander leaves, roughly chopped

vegetable oil for deep frying

mango chutney and plain yoghurt, to serve


1. Heat oil in a frying pan over medium heat. Add cumin seeds; cook for 1 minute or until seeds start to pop. Add onion. Cook for 3 minutes. Add chilli, garlic 
and ginger. Cook for 1 minute. Transfer 
to a bowl. Set aside to cool.

2. Cook cauliflower in a saucepan of boiling water until tender. Drain; roughly mash. Cool. Combine flour, salt, turmeric and coriander in a bowl. Whisk eggs in a jug with ¼ cup water. Add to flour mixture; whisk until smooth. Add onion mixture, cauliflower and coriander leaves. Mix well.

3. Half fill a frying pan with oil; place over medium heat. Cook 2 tbsp mixture in batches for 2-3 minutes each side or until cooked. Serve with chutney and yoghurt.



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