Cauliflower and potato fritters with winter spinach and roasted carrot salad
- 3 carrots, sliced lengthwise
- spray oil
- 4 cups spinach leaves
- 2 cups finely chopped cauliflower
- 2 small agria potatoes, grated
- 1 spring onion, finely sliced
- ½ cup flour
- 2 eggs
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- ¼ teaspoon salt
- ½ cup grated parmesan
- 1 tablespoon balsamic vinegar
- 2 teaspoons extra virgin olive oil
- 2 tablespoons pumpkin seeds, toasted
- 2 tablespoons low-fat plain yoghurt
- 2 tablespoons spicy relish or chutney (optional)
- fresh herbs, eg, thyme, baby basil, to garnish (optional)
1 Preheat oven to 200°C. In a baking dish, place carrots and spray with oil. Roast in the oven for 20 minutes, until soft. Remove from oven and combine with spinach in a bowl.
2 While carrots cook, in a bowl, combine cauliflower, potato, spring onion, flour, eggs, spices, salt and parmesan. Spray a large frying pan with oil and heat over medium-high. Place large spoonfuls of fritter mixture in the pan and cook for 3-4 minutes each side, until golden. Repeat with remaining batter to make six fritters.
3 Line a baking dish with baking paper and place fritters on it. Bake in the oven for 10 minutes to cook through.
4 In a small bowl, combine balsamic vinegar and olive oil to make dressing. Add to carrot and spinach. Add pumpkin seeds.
5 Serve fritters with salad, yoghurt and relish, if using. Garnish with pepper and herbs, if using.
Nutrition Info (per serve)
Total fat 28g
Saturated fat 7g
Dietary fibre 12g
Make it gluten free: Use gluten-free flour and check ground spices and relish or chutney are gluten free.
Make it vegan: Use relish instead of eggs as a binder. Use plain coconut yoghurt and vegan parmesan.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
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