Curried Cauliflower & Quinoa Fritters
We would like to thank Boo Golding who has developed this wonderful mouth-watering recipe using our British white quinoa (Twitter, Instagram @veganboo_ Facebook: Vegan Boo). With additional thanks to Daniel Alford for the photographs (www.danielalford.co.uk Instagram, Twitter @danielalford_ ).
These Fritters are great eaten hot with a big dollop of the cooling raita or can be eaten cold as a perfect addition to any summer picnic.
Cauliflower makes these fritters low in carbohydrates and the combination of it here with turmeric has been shown in studies to have incredible health benefits.
The quinoa gives them a wonderful nutty taste and a helpful protein boost.
- 1 head of cauliflower
- 3 cups of cooked British white quinoa
- 1 medium potato
- 1 bunch of spring onions – white and light green parts only
- 2 cloves of garlic
- 1 bunch of coriander, stalks removed
- 1 chili
- 3 flax eggs
- Juice of 1 lemon
- 1/4 cup of chickpea flour plus more for dredging
- 1 tsp cumin
- 1 tsp turmeric
- 1 tbsp medium curry powder
- approx. 3/4 tsp salt
- coconut oil
- 1 tub of vegan creme fraiche
- 1 cucumber (seeds removed)
- 2 spring onions
- Handful of mint leaves, stalks removed
- Juice of 1 lime
- 1 tsp cumin
(makes around 20)
First cook the quinoa – as per instructions on the pack
Next make the flax eggs – in a bowl whisk 3 tbs of ground flax seed and 1/2 cup of cold water together, then leave in fridge to set.
Using a regular box grater, grate a medium sized potato in to a bowl with the juice of 1 lemon, cover and place in the fridge to marinate.
Remove florets of cauliflower from the stalk and place in to a food processor, pulse until it resembles rice then transfer to a large bowl.
Next add the spring onions, garlic and chilli, blend until everything is very fine, stopping to scrape the sides as needed.
Sprinkle your spices and salt into the cauliflower and stir well, so everything is a bright yellow and smells delicious.
Mix the remaining ingredients into the bowl with the cauliflower – the quinoa, lemony potato, flax eggs, spring onion mix, and chickpea flour, stir well so that everything is combined.
Dust some chickpea flour onto a clean work surface and using a standard cookie cutter as a guide (approx. 3 inches) spoon around 2 tbsp of the fritter mix into the rounds and lightly pat down into the round using the back of a teaspoon or your fingers. Once flattened sprinkle over some more chickpea flour and whilst pushing the mixture down slowly lift the cookie cutter up and away from your fritter.
Place fritter on to a baking tray lined with aluminium foil and repeat with the remaining mixture.
Leave fritters to chill in the freezer for approx 15 minutes, in the meantime, make your raita.
To cook fritters heat a tsp of coconut oil in a non-stick pan or skillet and cook for around 4-6 minutes, using a spatula to gently flip halfway through.
In a food processor add mint, spring onion and cucumber – blend until everything is nice and small.
In a large bowl add the creme fraiche, cumin and lime juice, whisk together.
Add the cucumber mix to the bowl, stir well and season with salt.