Cauliflower Fritters with Greek Yoghurt Dipping Sauce
Ingredients
- 500 g cauliflower rice Birds Eye
- 3 sprigs spring onion finely chopped
- 4 free range eggs
- 1 cup wholemeal self-raising flour or gluten free alternative
- 1 clove garlic minced
- 1/4 cup fresh parsley finely chopped
- 1.5 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- salt & pepper to taste
- extra-virgin olive oil for frying
Ingredients for Dressing
- 1/2 cup Greek yoghurt
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon raw honey
- 1 lime juiced
- 1/4 teaspoon chilli flakes
- salt & pepper to taste
Instructions
- Place frozen birds eye Cauliflower Rice in a microwave safe dish. Cook uncovered on HIGH for 5 minutes, stirring halfway. Remove excess moisture from Cauliflower Rice. (Ensure as much of the moisture is removed from the Cauliflower Rice by firmly pressing in a sieve. Alternatively, place in a clean chux or tea towel, twist and squeeze.)
- Combine drained cauliflower rice with remaining fritter ingredients in a large bowl.
- Heat olive oil in a fry pan over medium, add 2 tbs of mixture to the fry pan per fritter and cook for about 2-3 mins on both sides until golden and crispy. Repeat with remaining mixture.
- Whisk all dressing ingredients in a bowl until smooth.
- Pour dressing over the fritters, garnish with extra parsley then serve immediately.