Tasty cauliflower and fetta fritters

If you love a twist on an old favourite, this is the recipe for you.  These delicious vegetarian fritters are perfect for a light dinner option and make a tasty lunch the next day. 

Crumbled fetta, cauliflower and a touch of fresh chives and thyme leaves are combined in a light batter that fries up into the perfect crispy fritters. The best part is, you can make this recipe with plenty of other veggies, so don’t be limited to cauliflower if that’s not your preference. 

Serve with a side of Greek salad with a generous dollop of tzatziki on top and enjoy! 

Ingredients

• 600g cauliflower florets
• 100g Greek-style fetta, crumbled
• 1/4 cup fresh chives, finely chopped
• 2 tsp fresh thyme leaves
• 3/4 cup fresh breadcrumbs
• 1/3 cup plain flour
• 1 egg yolk
• 1/4 cup extra virgin olive oil

Method

1. Preheat oven to 150°C.
2. Place cauliflower in metal steamer over saucepan of simmering water. Cover. Steam for five to seven minutes. 
3. Process cauliflower in food processor until chopped. Transfer to bowl. 
4. Add fetta, chives, thyme, breadcrumbs, flour and egg yolk. Season with salt and pepper. 
5. Using clean hands, mix until well combined. Working with damp hands, shape 1/4 cup of mixture into firm patty. 
6. Place onto baking paper0lined tray. Repeat with remaining mixture. Refrigerate for 30 minutes. 
7. Heat oil in large frying pan over medium-high heat.
8. Cook fritter, in batches, for two minutes each side.