Saladsdeliciouslyella
Curried Cauliflower Fritters With Mango Salad
These hot and crispy pan-fried fritters, served with a bright and fresh mango salad, make a perfectly balanced meal. Using gram flour means they are high in protein.
👥 1 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 30 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●frying pan
- ●pan
- ●mixing bowl
- ●blender
📝 Preparation Steps
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.
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.
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.
olive oil1 teaspoongarlic1 clovecurry powder1 teaspoon
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.
gram flour2 tablespoonsolive oil1 teaspooncauliflower2.6 oz
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.
olive oil1 teaspoon
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.
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