Curried cauliflower and pea fritters These delicious fritters are perfect for any meal or ‘on-the-go’ snack. If you're not keen on the curry flavour, just omit the curry powder. Breakfast Main Snack Print this recipe Details Serves: Serves 4Number of ingredients: 13 IngredientsTo prep: 20 Minutes Prep To cook: 30 Minutes CookDifficulty: Medium Nutrition per servingEnergy : 1462kJProtein: 17.6gFat (total): 13.8g- Saturated Fat: 2.0gCarbohydrate (total) : 32.0gFibre : 11.1gSodium: 344mg Ingredients 1 kg cauliflower (1 small whole), base and stems trimmed 3/4 cup self-raising flour or gluten free flour 3 teaspoon curry powder 2 large eggs, lightly beaten 1/2 cup reduced fat milk 1 clove garlic, crushed 1/2 cup frozen green peas, thawed 2 tablespoons canola or olive oil 1/3 cup low fat plain Greek-style yoghurt 1 tablespoon mango chutney 1 tablespoon chopped fresh mint 60g baby spinach leaves, to serve 150g cherry tomatoes, halved, to serve Method Cut cauliflower into florets. Boil, steam or microwave until tender. Drain well. Cool slightly then cut into small pieces (about 2cms). Whisk flour, curry powder, eggs, milk and garlic together in a large bowl until smooth. Stir in cauliflower and peas. Heat 2 tsp oil in a large non-stick frying pan over a medium-high heat. Drop 1/4-cup quantities of mixture into hot pan, spreading it out with the back of a spoon to make approximately 7cm fritters. Cook fritters for 2-3 minutes on each side or until golden brown and cooked through. Remove from pan and keep warm. Continue with remaining oil and cauliflower mixture, to make about 16 fritters altogether. To make mint yoghurt, combine yoghurt, chutney and mint in a small bowl. Serve fritters with mint yoghurt, baby spinach and cherry tomatoes.
