These cauliflower fritters are tasty, versatile and one of my favourite things to have on hand for a flavour-and-nutrient-packed lunch. They’re also a great vegan (non-meat) way to add protein to a meal.
Use what you have on hand at home and improvise as you need.
Recipe Type: GF, DF, RSF, V
Makes 8-16 fritters depending on size
- 1/2 a head of cauliflower (or 1 whole small head), broken into florets
- 1 C cooked chickpeas (soak dry chickpeas overnight, then drain & rinse and cook as you would rice by absorption method)
- (optional) 1 C cooked quinoa
- 1 small onion, roughly chopped
- handful parsley
- 2 T chia seeds
- 2 T EVOO
- 1/4 cup chickpea/buckwheat/sourghum/rice flour
- 4 cloves garlic, minced
- coconut oil for frying
- spices of choice to taste (cumin, coriander, chilli, basil etc.)
- salt and pepper to taste
- Place cauliflower into a food processor and pulse until it resembles a rice texture.
- Add remaining ingredients and process until combined (a few chunks are ok).
- Form into patty-sized portions and flatten out or roll into balls – coat with coconut or almond meal.
- Cook on a greased fry pan as you would a burger patty (on one side until browned then flip). Or bake in a 180 degC oven for 20-25mins, until golden.
- Serve hot or cold (they freeze really well) in any way you like, some ways I like them are: Like a burger patty in a lettuce (or regular) bun with tomato, cucumber, onion and some of my beetroot and horseradish dip or hummus.
- With any salad of your choice.
- With some hummus or cottage cheese, tomato and cucumber on a rice cracker/ryvita/seed cracker.
- Crumbled over roasted veggies or through a salad.
- In a wrap with spinach, tomato, onion, hummus and other delicious vegetables.
- Store in an air tight container in the fridge for up to 5 days or freeze.