Crispy cauliflower, feta and dill fritters

These cauliflower and feta fritters are great for dinner when you don’t have a lot of time to cook a main meal  – just steam the cauliflower and throw it in a food processor with everything else. Press the mixture into patties, fry them up and voila, you’re done!

Try serving them with a side salad topped with a dollop of tzatziki and a squeeze of lemon juice. 

Ingredients

• 600g cauliflower florets
• 100g Greek-style feta, crumbled
• 1/4 cup fresh chives, finely chopped
• 2 teaspoons fresh dill leaves
• 3/4 cup fresh breadcrumbs
• 1/3 cup plain flour
• 1 egg yolk
• 1/4 cup extra virgin olive oil
• Salad, to serve
• Tzatziki, to serve
• Lemon wedges, to serve

Method

1. Preheat oven to 150C/130C fan-forced. Place cauliflower in a metal steamer over a saucepan of simmering water. Cover. Steam for 5 to 7 minutes or until tender.
2. Process cauliflower in a food processor until chopped. Transfer to a bowl. Add fetta, chives, thyme, breadcrumbs, flour and egg yolk. Season with salt and pepper. Using clean hands, mix until well combined. Working with damp hands, shape 1/4 cup of mixture into a firm patty. Place onto a baking paper-lined tray. Repeat with remaining mixture. Refrigerate for 30 minutes or until firm (see note).
3. Heat oil in a large frying pan over medium-high heat. Cook fritters, in batches, for 2 minutes each side or until golden and heated through. Transfer to a wire rack over a baking tray. Place in oven to keep warm while cooking remaining fritters.
4. Serve fritters with salad, tzatziki and lemon wedges.