I really try my best to keep food waste to a minimum. There's nothing worse than throwing out a fridge full of spoiled fruits and vegetable and I am now trying to utilise my leftovers as much as possible. This is how this dish was created. One of my favourite dishes at the moment is cauliflower fried rice - a delicious low carb, veg packed alternative the more common white rice version. I grated one whole head of cauliflower to make it this week and only used half. Instead of having the same meal again or throwing it away, I wanted to try and come up with something new and so the fritters were born! These are delicious and a lovely lighter option for lunch or dinner!
1/2 Head Cauliflower
4 Spring Onions
1 Birdseye Chili
2tsp Garlic Salt
1 Large Egg (beaten)
1tsp Black Pepper
Hummus & Rocket to Serve
- Begin by cutting the cauliflower into florets and placing into a food processor. Blitz until you achieve a rice-like consistency. Place the cauliflower rice into a bowl.
- Finely chop the onions and chili and add this to the rice along with the beaten egg, garlic salt and pepper and mix well to combine.
- Lightly oil a nonstick frying pan and warm gently. place a cooking ring (about 3-4 inches) into the pan and fill with a few tsps of the mix. Use the back of the spoon to press the mixture down into the ring and gently remove the ring. Do this 2 more times to fill the frying pan. Allow the fritters to cook gently for 3-4 minutes in order to set and create a crisp coating. Gently flip the fritter with a fish slice and cook on the other side for another 3-4 minutes. Repeat the process so as to use up all the mixture.
- Serve the cakes on top of some fresh hummus and top with rocket leaves and a squeeze of lemon juice.