1 cup cauliflower rice
1 cup shredded zucchini
1 cup mashed chickpeas
1 cup frozen corn, thawed
1 cup almond meal
¼ cup chopped parsley
1 teaspoon salt
½ teaspoon pepper
1 teaspoon ground turmeric
1 teaspoon ground cumin
2 tablespoons olive oil
2 tablespoons sriracha sauce (pesto can be substituted)
¾ cup plain Greek yogurt
These cauliflower fritters are satisfying and delicious, all while packing in four kinds of vegetables and nutritionally beneficial spices. The “dough” is made from cauliflower rice, zucchini, chickpeas and corn, all held together by eggs and almond meal. We use olive oil to give the fritters a golden brown coating, so they have that irresistible crispy outside and soft inside. To add even more of a flavor punch, we wisk some sriracha sauce into greek yogurt to drizzle on top. Luckily, they take just 20 minutes to make, so they can be ready whenever you need a quick snack or an easy meal.
1. In a large bowl, combine cauliflower rice, zucchini, chickpeas, corn, eggs, almond meal, parsley, salt, pepper, turmeric and cumin.
2. Heat a non-stick sauté pan with olive oil. Using a 2-tablespoon scoop, portion fritters into pan, cooking on both sides for about 3 minutes, or until golden brown.
3. Meanwhile, in a small bowl, whisk together sriracha and yogurt. Serve with fritters.
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