Cauliflower Fritters
This plant-based Turkish cauliflower fritter recipe is an incredibly delicious appetizer or side dish you don’t want to miss out on. Many countries around the Mediterranean Sea have similar recipes, so feel free to adapt the spices to your liking. These fritters are crispy on the outside and soft on the inside, making them a perfect snack. Traditionally, eggs are used for binding, but in this fully vegan recipe, psyllium husk is used instead. Enjoy it with a herbed plant-based yogurt sauce. This recipe yields 8 fritters.
Servings: 4
Ingredients
- 10 oz / 280 g cauliflower florets
- 1/2 onion finely diced
- 2 cloves garlic finely chopped
- 1 cup parsley loosely packed, chopped
- 1/2 cup flour adjust if needed
- 1 tsp cumin
- 1/2 teaspoon chili powder optional
- 1 tsp baking soda
- 1/2 teaspoon salt or to taste
- 1/2 tsp pepper or to taste
- neutral oil for frying
For the vegan egg:
- 1 tsp psyllium husk powder
- 1/4 cup water
Instructions
- Steam the cauliflower florets until soft.
- To make the vegan egg, mix 1 teaspoon of psyllium husk powder with 1/4 cup of water. Ideally, mix with a small blender to avoid clumps.
- Mash the cauliflower with a fork or pulse in a food processor a few times. Move to a mixing bowl and add all the other ingredients, including the “vegan egg”. Mix well and let it sit for a few minutes.
- With wet hands, shape the patties. Dust them with flour and fry them for about 2 minutes on each side until golden brown.
- Enjoy with a herbed plant-based yogurt sauce.