Vegan Cauliflower and Quinoa Fritters Ball
Good Food Is The Foundation Of Genuine Happiness
Hello, lovelies I am happy to be back again with a yummy, fresh, and not only for summer recipe. This dish is a fusion of a few international cuisines, inspired by some ideas I picked up on travels to Greece, Italy, Spain, and France over the last few years. I’ll never forget the organic market experiences of these beautiful cities, the colours and aromas, tasting and experiencing new things in an exciting new city.
I have so many memories and if I close my eyes I can still remember the different combinations and flavours I discovered in each place. One of the best pieces of advice I can give you if you are visiting a different country is to always try local foods; be adventurous and you will not only learn but will find something special that you just can’t find inside cookbooks.
This ethos has provided me with a lot of inspiration over the years, and I hope you love this recipe as much as I do. It’s great for summer, especially if you’re planning a BBQ or garden party it could be perfect. But Vegan Cauliflower and Quinoa Fritters Ball you can make it any time of course.
This recipe is for 4-6 people and it’s really up to you what shape and size you make the fritters, you can make them into balls, even as a rosti, or cake. Also, it’s easy to make like Sweet Potato Rosti with Spinach and Mushroom Sauce
I will appreciate your feedback on this dish
1 small cauliflower (750g)
250g cooked quinoa
80g spring onions
250g gluten-free chickpeas
4 teaspoon garam masala
1 teaspoon agave syrup
1 spoon dry garlic
1 large spoon dry yeast flakes
pinch of cayenne pepper
salt
oil
Dressing:
120g mango
10g fresh dill
100g coconut yogurt
Vegan Cauliflower and Quinoa Fritters Ball
: Easy To Make It
: Perfect for BBQ or Garden party
: Good Meal for all family
: Healthy and Power Meal
: Perfect For Any Occasion
Cut the cauliflower into florets and cook until soft, at which point remove from the water and strain before placing in a large bowl. Mash the softened cauliflower and add the cooked quinoa with the finely chopped spring onions. Next, add the flour and all the other ingredients and mix well. Heat oil in a pan ready for the fritters whilst you mould the mixture into your chosen fritter shapes. Place these into the pan and fry on both sides until they’re a nice golden colour, just make sure they’re not burning! Finally, you can place your fritters onto a baking tray and bake for 35min with 170C. To make the dressing cut the mango into cubes and with fresh dill put inside your food processor and mix it well, before adding the yoghurt and mix everything together again.
Ingredients
Instructions
