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Cauliflower and Chickpea Fritters

Happy New Year!!!

I hope you enjoyed the holiday period, spending time with your family and are excited about the year ahead.

Have you made any New Year’s resolutions? This year rather than set resolutions I’ve started the New Year with a spring clean getting rid of the old and making room for new things in my life.

First up was my kitchen (of course!), I sorted through my cupboards and created a pile of ingredients that I’d bought on a whim over the last 6 months but have yet to use. Amongst the goodies I found are coconut flour, buckwheat flour, strong bread flour (notice a pattern?), apple compote, red rice, and dried lentils.

I’ve challenged myself to use all these ingredients over the next couple of weeks. The benefits are twofold, I’ll experiment with new recipes, and I’ll use up ingredients before they go out of date, avoiding wastage.

So far I’ve made buckwheat pancakes, lentil and carrot soup, tried my hand at crumpets which didn’t work too well so I thinned the batter and made crepes, and my favourite so far … cauliflower and chickpea fritters.

These fritters are a great way of using up leftovers. I added a half jar of chickpeas to mine that I’d opened for lunch, plus some of the red rice that I’d cooked the night before. You can substitute for any other bean or vegetable that you have that needs using up.

Cauliflower and Chickpea fritters

Ingredients:

1 small cauliflower trimmed and cut into small florets
1 cup cooked rice (any type, I used red rice that was leftover from lunch, brown or white rice would also have worked well)
1 cup cooked chickpeas (you could also experiment with another bean or lentil)
1 cup of flour (any type, I used buckwheat because I wanted to finish the bag, plain is fine)
3 tbsp chopped fresh coriander (cilantro) or parsley
1 garlic clove, crushed
2 free-range eggs
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon paprika
1/2 teaspoon ground turmeric
1 1/2 teaspoon salt
1 teaspoon black pepper
sunflower oil for frying

Loving Preparation:

Boil the cauliflower in a pan of boiling salted water for about 15 minutes. Cook the rice if not using leftovers.

Drain, then add to a large mixing bowl with all the other ingredients.

Once the cauliflower is cooked, drain it and add it to the batter. Stir with a fork until the cauliflower florets have broken up into small pieces and everything is well combined. You may need to use a potato masher or even a blender depending on how soft your cauliflower and chickpeas are and how smooth you’d like the fritters to be.

Heat about an inch of sunflower oil in a large frying pan. Once the oil is hot, spoon in the batter with a large serving spoon (about two tablespoons per fritter).

Fry for around 3-4 minutes on each side, until golden. Remove from the pan, allow to drain on some kitchen paper and serve warm with a salad.

Next time I make these I’m going to try baking rather than frying them. I think 15-20min in a 180C/350F oven should be fine, turning once.

Enjoy!

 

I want to hear from you! Did you make any New Year’s Resolutions?

Perhaps you have some cooking resolutions… What cooking goals do you have for yourself?  Are there recipes have you been wanting to make?  Or techniques you want to try?  Or do you want to get more organised in the kitchen and create meal plans for the week?

Please share in the comments below

Wishing you all the best for 2013, may it be your best (and tastiest) year yet!

Love and appreciation

Djanira

PS If your New Year’s resolution is to cook more or be healthier then my Vibrant Food package is THE perfect way to start.

 

 

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