Curried Carrot Fritters with Roasted Cauliflower Salad and Coriander Yoghurt

Curried Carrot Fritters with Roasted Cauliflower Salad and Coriander Yoghurt

Ready in 35 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, August 7, 2016.
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Sliced grapes add a the perfect amount of sweetness to the salad.

Ingredients

ROASTED CAULIFLOWER SALAD

  • 1/2 cauliflower, chopped into small florets, until you have 2 cups worth
  • 1 teaspoon cumin seeds
  • 2/3 bag baby spinach leaves, reserving 1 handful for fritters
  • 100g grapes, sliced in half
  • 10g sliced, toasted almonds

CORIANDER YOGHURT

  • 1/2 cup natural yoghurt
  • 2 tablespoons finely chopped coriander leaves
  • Juice of 1/2 lemon

CURRIED CARROT FRITTERS

  • 1 brown onion, finely diced
  • 2 teaspoons carrot fritter spice mix
  • 3 eggs
  • 3/4 cup flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/4 cup milk
  • 2 carrots, grated until you have 2 cups worth
  • 1 spring onion, finely chopped
  • Reserved baby spinach leaves
  • Zest of 1 lemon
  • 1 tablespoon olive oil

SALAD DRESSING

  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon white wine vinegar
  • 1/4 teaspoon runny honey

Steps

  1. oven to 220°C. Line an oven tray with baking paper
  2. Toss cauliflower with a drizzle of olive oil and cumin seeds. Season well with salt and pepper. Roast for 18 minutes, turning once.
  3. Mix all coriander yoghurt ingredients together in a bowl, set aside. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook onion for 2–3 minutes. Add carrot fritter spice mix and cook for 1 minute. Remove from heat. Mix all dressing ingredients together in a large bowl.
  4. Whisk eggs in a large bowl. Add flour, baking powder and salt, whisk until smooth. Add milk and continue whisking until smooth. Stir through all remaining curried carrot fritter ingredients, along with cooked onion mixture. Season with black pepper.
  5. Heat oil in a fry-pan on medium heat. Using a tablespoon measure, scoop out fritter mix and dollop into pan. Cook fritters for 2–3 minutes each side.
  6. Toss cooked cauliflower with spinach leaves, grapes and dressing in large bowl. Sprinkle over almonds.
  7. Divide curried carrot fritters between plates and serve roasted cauliflower salad on the side. Drizzle over coriander yoghurt.

Nutritional Information

Energy 2095 kj
501 kcal
Protein 20.9g
Carbohydrate 49.2g
Fat 23.2g