Curried Cauliflower Fritters With Mango Salad
Total Time
30 minutes
Prep Time
0 seconds
Cook Time
30 minutes
Rating
0 out of 5 stars
(0)
Ingredients
1 serving
- 1 medium white onion
- 1 clove of garlic
- 1 teaspoon curry powder
- 75g cauliflower
- 25g frozen peas
- 25g frozen sweetcorn
- 1 tablespoon milled flaxseeds
- 2 tablespoons gram flour
- 1 teaspoon fine sea salt
- 1 teaspoon olive oil
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Preparation
Step 1
In a small bowl, combine the milled flax seeds with 3 tablespoons of water. Set aside to absorb until thickened, 10 minutes. This acts as a binder.
Step 2
Meanwhile, defrost the peas and corn: simply place in a small bowl and cover in boiling water, leave until softened for 3-5 minutes. Drain thoroughly and discard the water.
Step 3
Heat a drizzle of olive oil in a non-stick frying pan over medium-high heat. Add the onion and garlic and cook, stirring frequently, until softened, 4-5 minutes. Add the curry powder and cook for one minute longer, stirring to coat. Let cool slightly.
Step 4
Add onion mixture to a mixing bowl with the flax seed, gram flour, olive oil, sea salt, cauliflower, peas and corn. Mix to combine. Note: the cauliflower really does need to be like a ‘rice’ – if it’s easier pop it into a blender quickly or just (very!) finely chop.
Step 5
Place the frying pan back over medium heat. Heat a drizzle of olive oil and once hot and shimmering, add the batter to pan to make 3-4 equal-sized fritters. Cook, until crisp on the bottom and browning and bubbling at the edges, 3-4 minutes. Flip and and cook on the other side for 3-4 more minutes.
Step 6
Meanwhile, toss together the mango, chilli, coriander, and pickled pinks. Squeeze over the lime juice and add a sprinkle of flaky sea salt; toss to combine. Serve alongside the fritters and top with flaky sea salt, if desired.
Step 7
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