These fritters are high in protein, fiber and rich in vitamins C and K. And they are just the right amount of chewy to go along with your roasted vegetables or a lettuce salad. Serve them with a yogurt dip.
You can use any type of flour here but we use chickpea flour because it’s high in protein, fiber, folate, thiamine and iron.
1lb (500g) cauliflower
½ cup chickpea flour
1 teaspoon salt
½ teaspoon paprika (optional)
½ teaspoon garlic powder (optional)
½ teaspoon cumin (optional)
¼ teaspoon black pepper (optional)
1 tablespoon olive oil for frying
322 Calories per portion
Vitamin D 15mcg
1Separate cauliflower into individual florets and steam it for 15 minutes until soft.
2Mash it and combine with eggs and flour.
3Use a spoon to scoop fritters into a non-stick frying pan. Fry in olive oil at medium heat, covered, for 5 minutes or until one side is golden brown. Flip and finish frying for another 5 minutes. Serve hot with a side of yogurt dip or tomato sauce.