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28’s Home Nutrition Program (portions based on our Women's 'Healthy Weight Maintenance' Eating Plan)

Cauliflower Fritters with Greek Yoghurt Dipping Sauce

3.48 from 23 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner, Lunch
Cuisine: Australian
Calories: 307.9
Ingredients Method

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

Method
 

  1. 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.)
  2. Combine drained cauliflower rice with remaining fritter ingredients in a large bowl.
  3. 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.
  4. Whisk all dressing ingredients in a bowl until smooth.
  5. Pour dressing over the fritters, garnish with extra parsley then serve immediately.