Cauliflower and Cumin Fritters


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

Cumin seeds are the perfect complement to the nutty, slightly sweet and crunchy texture of cauliflower, adding depth and warmth to the Cauliflower and Cumin Fritters.

Cauliflower and Cumin Fritter Recipe

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


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.

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.

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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