CAULIFLOWER AND FETA FRITTERS RECIPE
Makes approx 12 fritters
Ingredients:
- 1/2 head cauliflower (approx. 400 grams) chopped into florets
- 1/2 cup chopped fresh flat leaf parsley
- 1/4 cup mint, finely chopped
- 2 tbsp dill, finely chopped
- pinch sumac
- 100 grams feta cheese crumbled
- 3 eggs, lightly beaten
- 1-2 tbsp Greek yoghurt
- 1/4 cup coconut flour
- Place the florets in a steamer basket and steam over the stovetop for 5-6 mins until just tender. Once cooled place them in a large bowl and mash roughly with a fork or a potato masher.
- Add the remaining ingredients and stir until combined. the mixture should be simiar to a thick batter. (Adjust if too wet or too dry).
- Heat a pan on a medium to high heat with some olive oil and dollop one heaped tablespoon of the fritter batter onto the heated pan. Alternatively you may like to use egg ring moulds for a more even shape.
- Cook for 2-3 mins on one side until browned and flip over using a spatula to cook the other side for another 2-3 mins.
- Serve with a salad and some Greek youghurt on the side.
