A plate with 4 cauliflower & squash fritters

Cauliflower & squash fritters with mint & feta dip

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(1 ratings)

Prep: 30 mins Cook: 40 mins

Easy

Serves 4

Roast the veg on a quiet day and freeze it, then later in the week you can use it to whip up these healthy, gluten-free fritters in just half-an-hour

Nutrition and extra info

  • Cauliflower & squash base only
  • Healthy
  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal358
  • fat19g
  • saturates4g
  • carbs28g
  • sugars10g
  • fibre7g
  • protein10g
  • salt0.5g
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Ingredients

  • 100g gram (chickpea) flour
  • 1 tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 1 tsp ground cumin
  • small bunch coriander, finely chopped (optional)
  • oil, for shallow frying
  • 150g natural yogurt
  • 1 garlic clove, crushed
  • 75g vegetarian feta, mashed
  • 2 tbsp finely chopped mint
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • pitta breads and salad, to serve

For the roast cauliflower & squash base

  • 1 cauliflower, split into florets, the stalk cut into cubes
    Cauliflower

    Cauliflower

    coll-ee-fl-ow-ah

    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • ½ large butternut squash, cut into cubes
  • 1 tbsp oil

Method

  1. Heat oven to 180C/160C fan/gas 4. Toss the cauliflower and squash in oil and spread it out on a large oven tray. Roast for 25 mins, or until tender. If you're making the base ahead of time, you can leave it to cool at this stage then freeze in an airtight container for up to a month. (Defrost fully before using in the next step.)

  2. Put the flour in a bowl and gradually stir in 125-150ml water to make a batter as thick as double cream. Stir in the turmeric and cumin and some seasoning. Break up the cauliflower and squash a little and mix it gently into the batter. Add the coriander, if using.

  3. Heat a little oil in a frying pan and when it is hot, drop 2 heaped tbsps of the mixture into the pan, spaced apart. Fry until the fritters are dark golden, about 2-3 mins each side. Remove, keep warm and repeat with the remaining batter.

  4. Mix the yogurt with the garlic, feta and mint. Serve the fritters with the mint & feta dip, some salad and pitta breads.

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