Indian cauliflower fritters with cucumber raita

  • 20 mins preparation
  • 25 mins cooking
  • Makes 24 Item
  • Print


Indian cauliflower fritters with cucumber
  • 1/2 cauliflower, cut into small floret (3 cups)
  • 3/4 cup frozen peas
  • 1 red onion, chopped
  • 1 small chilli, seeded, chopped
  • 2/3 cup plain flour
  • 3/4 teaspoon garam masala
  • 1/4 teaspoon ground turmeric
  • 2 eggs, separated
  • 1/4 cup water
  • 2 tablespoon vegetable oil
  • lime wedges, to serve
  • 1 cup low-fat natural yoghurt
  • 1 small lebanese cucumber, seeds removed, grated
  • 1 clove garlic, crushed


Indian cauliflower fritters with cucumber raita
  • 1
    Bring a large saucepan of water to the boil. Add cauliflower and boil for 3 minutes. Add peas and cook for another 1-2 minutes. Drain and transfer to a large bowl. Mix in onion and chilli. Allow to cool.
  • 2
    Sift flour, garam masala and turmeric together. Add to cauliflower with beaten egg-yolks and water. Mix to a stiff batter and season to taste.
  • 3
    In a clean bowl, beat egg-whites until stiff peaks form. Lightly fold through cauliflower mixture.
  • 4
    Heat oil in a large frying pan on medium. Cook heaped tablespoonfuls of mixture in 3 batches, for 2-3 minutes each side, or until golden and cooked through. Drain on paper towel.
  • 5
    Meanwhile, for raita, in a small bowl combine yoghurt with cucumber and garlic. Season to taste. Serve warm fritters with raita and lime wedges.

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