Cauliflower Fritters with Homemade Tzatziki – a lunch with a bit of a difference!
First day back at school!
I’m sitting in the library, in my gym clothes, planning to get a couple of hours work done before a quick run at lunchtime. And it feels strange.
No requests for ice pops, no fights over who has the best X-box remote and no plans for picnic lunches in the park.
I’m just going to close my eyes and breathe in the utter peace and quiet…… before blinking away the beginning of that tear.
What a softy I am!
Let’s talk about these cauliflower fritters I made for Superfood magazine a few months ago – before I start blubbing on my keyboard.
Flavours of lemon, garlic and parmesan mixed with crushed, lightly steamed cauliflower – fried in a little olive oil until golden brown.
These cauliflower fritters make a great side dish with fish, or serve them on their own for lunch with a little homemade tzatziki.
If you’ve never made tzatziki before, try my recipe below, it’s really easy (5 minutes to make) it can be made ahead, and it’s so much tastier than the store-bought version.
I’’ll be making them again for lunch this week. Now that kids aren’t at home, tempting me with various items from the treat cupboard, I’m getting back on track with eating and exercising to feel good.
No more grabbing a chocolate mini roll because it’s not fair that they get one and I don’t! I’ll save the chocolate treats for the weekend.
I’ve put five of the 15 pounds on that I lost before summer. Not too bad considering all of the BBQs, picnics, cafes and holiday food we’ve consumed. I think all the running around has helped. I’ll be back at gym class tomorrow though!
- 1 small cauliflower, chopped into small florets
- ½ tsp salt
- ½ tsp pepper
- Zest of 1 lemon
- Small bunch fresh parsley, chopped
- Small bunch chives, chopped
- 60g (1/2 cup) whole-wheat flour
- 1 clove garlic, peeled and minced
- 50g (1/2 packed cup) parmesan, grated
- 1 egg
- 3 tbsp olive oil
- Greek yogurt tzatziki:
- ½ a large cucumber
- 200g (1 cup minus 2 tbsp) Greek yoghurt
- 1 tsp white wine vinegar
- 1 tbsp fresh dill, chopped (or 1 tsp. dried dill)
- 1 small clove garlic, peeled and minced
- 1 tsp honey
- pinch of salt
- Steam the cauliflower for 6 minutes, then place in a bowl and crush lightly with a potato masher. Add in the salt, pepper, lemon zest, parsley, chives, flour, garlic, parmesan and egg. Mix together and scoop out a heaped tablespoon of the mixture. Roll into a ball in your hands, squash flat and place on a plate. Repeat until all of the mixture is used. You should get 8-10 fritters.
- Heat the oil in a large frying pan on a medium heat. Working in two batches, fry the cauliflower fritters for 3-4 minutes, turn over and fry for another 3-4 minutes until well browned on both sides (keep the first batch warm in a low oven).
- Whilst the fritters are cooking, make the tzatziki. Peel the cucumber, slice in half lengthways, then scoop out and discard the seeds using a teaspoon. Grate the peeled cucumber, then squeeze the liquid out of the cucumber using your hands. Place the cucumber in a bowl and mix in the Greek yoghurt, white wine vinegar, dill, garlic, honey and salt.
- Place the fritters on a serving plate and top with some of the tzatziki and a sprig of fresh dill. Serve with extra tzatziki.