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.


Share on facebook
Share on twitter
Share on pinterest


Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe.