Serves 4
Time 45 minutes
2 tbsp cooking oil
1 red onion, finely chopped
¼ head of cauliflower, finely chopped
1 tsp ground cumin
½ tsp smoked paprika
2 cloves garlic, crushed and chopped
½ tsp sea salt
1 1/4 cups flour
1/2 cup polenta
1 1/2 cups water
2 tbsp jalapenos, finely chopped
1 tsp baking powder
1 cup coriander, chopped
120g feta, crumbled
1/2 tsp sea salt
Oil, for cooking
To Finish
2 avocados, cut into bite-sized chunks
4 tbsp chilli oil
Ingredient Swaps
– Red onion for a brown onion or 3x spring onions.
– Cauliflower for broccoli, leek, mushrooms, grated carrot or zucchini
– Ground cumin for ground turmeric.
– Use whatever flour you have at home – try spelt, wholemeal, or white. If you are gluten free, use brown or white rice flour.
– Add more or less jalapenos or swap with olives or capers.
– Coriander for parsley.
– If you are dairy free, leave out the feta.
– Swap feta for grated halloumi.
Heat the cooking oil in a pan. Once hot, add the red onion, cauliflower, cumin, paprika, cumin and salt. Cook for 5-8 minutes.
Heat some oil in a non-stick fry pan and then place about 1/4 cup of the mixture onto the pan for each fritter. Cook until bubbles start to form on the top of the fritter and the bottom is turning golden brown. This will take ~3 minutes, then flip the fritter and cook for another 3 minutes.
Place the cooked fritters on a plate that has a paper towel sitting on it to soak up any excess oil. Continue cooking the rest of the fritters until the mixture is all used up.
These fritters will keep in an airtight container in the fridge for up to 4 days and can be easily reheated. Alternatively you can freeze the uncooked fritter mixture or the cooked fritters for up to 1 month. Simply defrost the fritter mixture before cooking them or allow the precooked fritters to defrost then reheat in the pan, oven or microwave.
To serve, divide the fritters between plates. We have allowed for 3 fritters per person. Top with avocado chunks and drizzle over the chilli oil.
