Cauliflower Fritters with Homemade Tzatziki – a lunch with a bit of a difference!
First day back at school!
I’m sitting in the library, in my gym clothes, planning to get a couple of hours work done before a quick run at lunchtime. And it feels strange.
No requests for ice pops, no fights over who has the best X-box remote and no plans for picnic lunches in the park.
I’m just going to close my eyes and breathe in the utter peace and quiet…… before blinking away the beginning of that tear.
What a softy I am!
Let’s talk about these cauliflower fritters I made for Superfood magazine a few months ago – before I start blubbing on my keyboard.
Flavours of lemon, garlic and parmesan mixed with crushed, lightly steamed cauliflower – fried in a little olive oil until golden brown.
These cauliflower fritters make a great side dish with fish, or serve them on their own for lunch with a little homemade tzatziki.
If you’ve never made tzatziki before, try my recipe below, it’s really easy (5 minutes to make) it can be made ahead, and it’s so much tastier than the store-bought version. I’ve used my homemade Tzatziki with my Pork Gyros too!
I’’ll be making them again for lunch this week. Now that kids aren’t at home, tempting me with various items from the treat cupboard, I’m getting back on track with eating and exercising to feel good.
No more grabbing a chocolate mini roll because it’s not fair that they get one and I don’t! I’ll save the chocolate treats for the weekend.
I’ve put five of the 15 pounds on that I lost before summer. Not too bad considering all of the BBQs, picnics, cafes and holiday food we’ve consumed. I think all the running around has helped. I’ll be back at gym class tomorrow though!
The Cauliflower Fritters with Homemade Tzatziki Recipe:
Cauliflower Fritters with Homemade Tzatziki
Ingredients
Cauliflower Fritters:
- 1 small cauliflower chopped into small florets
- ½ tsp salt
- ½ tsp pepper
- zest of 1 lemon
- Small bunch fresh parsley chopped
- Small bunch chives chopped
- 60 g whole-wheat flour
- 1 clove garlic peeled and minced
- 50 g parmesan (use Italian-style vegetarian hard cheese for a vegetarian version), grated
- 1 egg
- 3 tbsp olive oil
Greek yogurt tzatziki:
- ½ a large cucumber
- 200 g Greek yoghurt
- 1 tsp white wine vinegar
- 1 tbsp fresh dill chopped (or 1 tsp. dried dill)
- 1 small clove garlic peeled and minced
- 1 tsp honey
- pinch of salt
Instructions
- Steam the cauliflower for 6 minutes, then place in a bowl and crush lightly with a potato masher. Add in the salt, pepper, lemon zest, parsley, chives, flour, garlic, parmesan and egg. Mix together and scoop out a heaped tablespoon of the mixture. Roll into a ball in your hands, squash flat and place on a plate. Repeat until all of the mixture is used. You should get 8-10 fritters.
- Heat the oil in a large frying pan on a medium heat. Working in two batches, fry the cauliflower fritters for 3-4 minutes, turn over and fry for another 3-4 minutes until well browned on both sides (keep the first batch warm in a low oven).
- Whilst the fritters are cooking, make the tzatziki. Peel the cucumber, slice in half lengthways, then scoop out and discard the seeds using a teaspoon. Grate the peeled cucumber, then squeeze the liquid out of the cucumber using your hands. Place the cucumber in a bowl and mix in the Greek yoghurt, white wine vinegar, dill, garlic, honey and salt.
- Place the fritters on a serving plate and top with some of the tzatziki and a sprig of fresh dill. Serve with extra tzatziki.
Recipe Notes
Nutritional Information
Effrosyni Moschoudi says
February 13, 2019 at 7:25 amThank you for the fritters recipe, I will try it. I love cauliflower and it will make a nice change from the cauliflower cheese my English husband tends to ask for 🙂 I realize your tzatziki recipe is probably an American version. I hope it’s okay here to advise how it’s typically made in Greece in case you’re interested – basically the differences are: no honey, no pinch of salt, no removal of seeds. And it has to be Greek yogurt. We use a tablespoon of extra virgin olive oil and a tablespoon of white wine vinegar. Occasionally add chopped spearmint too. And the integral part: The grated cucumber needs to sit in a sieve for a min of 30 minutes mixed with a generous amount of salt so the juice is adequately squeezed out. Then you squeeze the rest out with your hands. I hope you’ll try it that way too, sometime. I’d love to hear what you think 🙂
Dr Martin Huang says
January 31, 2018 at 2:59 amSatisfying and fulfilling. Can be my breakfast and snack too. Easy to carry to my workplace.
Liz says
January 17, 2018 at 1:51 amThese were so delicious. Paired with steak and lobster- a new amazing appetizer. I know not in keeping with a light lunch situation but would do that as well. Cheers!
Nicky Corbishley says
January 18, 2018 at 8:39 pmFab! So glad you enjoyed them Liz. And paired with steak and lobster? Sounds amazing!!
fiorino bianchi says
October 9, 2017 at 2:17 pmVery awesome and healthy recipe…posted to my facebook..Twitter ,yummly..Pinterest and tumblr..thank you and all the best
Kayleen K says
September 13, 2017 at 3:43 amoh em gee this looks amazing! Any thoughts on what to use to replace the egg?
Nicky Corbishley says
September 13, 2017 at 8:35 amHi Kayleen,
The egg is only there for binding the fritters. Having a quick look online, here are some suggestions:
“Flax egg” – Mix 1 Tablespoon ground flax seed with 3 Tablespoons hot water. Set aside for a few minutes until the mixture thickens. It should be as thick and sticky as an egg white. (If it isn’t thickening, you can heat it until it does so, and then cool and add to your recipe.)
Chia seed – Use the same as flax seed.
Oil and water – Combine 1 1/2 tablespoons oil, 1 1/2 tablespoons water, and 1 teaspoon baking powder
Gelatin – Sprinkle the contents of a packet of unflavored gelatin over 1 cup of cold water. When the gelatin absorbs water, heat over medium heat until the gelatin completely dissolves. Allow mixture to cool. Use 3 Tablespoons to replace one egg. (Note that gelatin is not a suitable vegetarian substitute.)
Elaine @ foodbod says
September 8, 2016 at 12:56 pmLovely recipe and gorgeous photos 🙂
Nicky Corbishley says
November 21, 2016 at 7:49 amThanks Elaine 🙂