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Indian cauliflower fritters with cucumber raita

  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings


  • 1/2 cauliflower, cut into small florettes
  • 1/2 cup (75g) frozen peas
  • 2/3 cup (100g) plain flour
  • 3/4 teaspoon garam masala
  • 1/4 teaspoon ground turmeric
  • Salt & freshly ground pepper
  • 1 egg plus 1 egg white, lightly beaten
  • 2 tablespoons vegetable oil
  • 1/2 cup low-fat natural yoghurt
  • 1 small Lebanese cucumber, peeled, seeds removed and grated
  • 1 clove garlic, crushed


  • 1
    Bring a large saucepan of water to the boil. Add cauliflower and boil for 4 mins, add peas and cook for another 2 mins. Drain vegetables and transfer to a large bowl. Using a potato masher, gently smash cauliflower and peas.
  • 2
    Sift together flour, garam masala and turmeric. Add to cauliflower with egg. Mix to a stiff batter and season with salt and pepper.
  • 3
    Heat oil in a frying pan over medium high heat. Cook heaped tablespoons of the mixture for 1 1/2 mins each side or until golden brown and cooked through. Transfer to plate lined with kitchen paper.
  • 4
    Combine yoghurt with cucumber and garlic, season to taste. Serve warm fritters with steamed basmati rice and raita.

Source: taste.com.au


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