Thursday, 18 April 2013

Cauliflower Brocoli Fritters

Trying to nourish this family during hectic days is not without challenges.  We are all so busy, I know I'm not touching on anything new here.  It is in these times that make ahead meals and snacks are what keep me sane; and feeding my family food I can stand behind.  There is no shortage of fritter, croquette and veggie cakes on this site.  Beyond tasting good, they also are fun to eat and so simple to make.  Handheld foods are always a hit with Don who prefers meals on the run throughout the day.  Although I prefer these on a bed of pea shoots with a nice drizzle of yogurt sauce, he's happy to grab a veggie cake cold from the fridge.

So in an effort to have unique healthy snacks available at anytime of day, these fritters were born.  Josilin enjoyed them hot out of the pan.  Don liked them cold for breakfast, but I'm not sure I'd go so far as to recommend them served that way. A round cookie cutter was used to keep the crumbly dough together when first put in the pan, but you could just mound the batter in a pile.  Cooking them in coconut oil adds a nice flavour, but if you're not a big coconut fan, butter works too.  The trick is to make sure you have a nice crust on the bottom before trying to flip them.  You can make the batter ahead of time and then just cook when ready to heat.  They also keep nicely in the fridge for a few days.

Cauliflower Brocoli Fritters

adapted from Eatdrinkpaleo
2 cup finely diced cauliflower
1/2 cup finely diced broccoli
1/2 cup grated Halloumi cheese
2 eggs, lightly beaten
1 tsp sriracha sauce
1 Tbsp coconut flour
coconut oil or butter
pea shoots (optional)
In a large bowl, mix together all ingredients. 
On medium high heat, melt coconut oil (or butter) in a cast iron pan. 
Scoop about 1/4 cup of mix into a round cookie cutter (or make a circular mound if not using cutter).  Continue making several fritters in pan using cutter.  Flip after about 5 min and cook 5 min more.    Remove from heat and serve on bed of pea shoots with this yogurt sauce below.  Repeat until all batter is used.
Yogurt sauce
1/2 cup plain yogurt
1 small garlic clove, minced
1Tbsp freshly squeezed lime juice
2 tsp sriracha
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Place all ingredients in blender and mix until smooth.  Drizzle on top of fritters or serve on side for dipping.  For a thicker sauce, use Greek yogurt.

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