Cauliflower & leek fritters
1 medium sized cauliflower
2 medium zucchini, grated
1 leek, sliced
handful of spinach or whatever veggies you fancy (option)
1 tbsp harissa or good quality curry powder
Seasoning (choose one):
Lacto ovo: 1/2 cup sheep’s milk feta and 1/4 cup grated parmesen
Paleo: 2 rashers of true free range nitrite free bacon, fried till crispy and crumbled
4 tbsp coconut flour / 1/4 cup almond flour
Bring water to boil in a medium pot:
place cauliflower head into pot
Turn heat down to a simmer and cook for 8-10mins. Till tender. Once ready, drain, mash into rice-sized bites and set aside to cool.
While waiting for cauliflower to cook,
prepare leek and zucchini.
In a big mixing bowl,
add mashed cauliflower, zucchini, leeks, seasoning, curry powder and flour. Toss to coat the entire mixture evenly.
Whisk 6-8 large eggs and fold into mixture till completely combined. Season with sea salt and pepper.
Melt 1 tbsp coconut oil in pan over medium heat and scoop a small amount (3tbsp per fritter) onto pan. Take time to let it brown and turn heat down if the fritters are browning too quickly.
Fry till golden brown and flip. Working in batches.
You can keep the fritters in a warmed oven till ready to serve.
To give your meal and extra oomph,
Add to taste
chopped fresh coriander,
diced chili (mild-medium)
a touch of date paste/honey
Swirl all the ingredients into Coghurt/greek yoghurt till blended.
Top fritter with Carrot kraut and drizzle with nutty sauce. Enjoy!