Curry Cauliflower Fritters with Salad

Ingredients

• 200g cauliflower, cut into small florets
• 200g canned chickpeas, drained and rinsed
• 60g baby spinach
• 20g coriander
• 2 tbsp mango chutney
• 2 tbsp currants
• 1 tsp curry powder
• 1 carrot, grated
• 1 tbsp water
• 3 tbsp self-raising flour (see note for GF)
• 1 egg
• 1⁄2 cup Greek yoghurt
• Pepper
  
  

Methods

1. Boil cauliflower for 5–6 minutes until tender. Drain well. Cool slightly.
2. Whisk flour, curry powder, egg and water in a large bowl until smooth. Season with pepper. Stir in cauliflower, breaking up any larger pieces.
   
   NOTE: Use gluten-free self-raising flour to make recipe gluten free.
3. Heat enough oil in a large frying pan to shallow fry. Add 1⁄4 cup batter for each fritter. Cook for about 1–2 minutes on each side over a medium heat, or until browned and cooked. Drain on absorbent kitchen paper. Repeat with remaining batter.
4. Combine yoghurt and chutney.
5. To make the salad, combine chickpeas, spinach, carrot, currants and coriander in a large bowl.
6. Serve fritters with salad and combined yoghurt and chutney. Enjoy!

Recipe adapted from Pepper Leaf. Only use the recipe for the meal type specified (i.e. lunch or dinner) to ensure you stay within your daily nutrient requirements. Please note these recipes are for educational purposes only. Always follow the advice of your healthcare professional.