Closeup view of fitters made with cauliflower and chard along with a yogurt cilantro dipping sauce.

Cauliflower and Chard Fritters with Spicy Yogurt Cilantro Sauce

  • Author: Raquel Smith
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: 9 fritters
  • Category: Fritters
  • Method: Stovetop
  • Cuisine: Appetizers


A tasty recipe for vegan cauliflower and Swiss chard fritters! With an optional yogurt sauce that makes the best of a tangy-spicy mix. Easy enough to make for a quick lunch!


For the Fritters:

  • 1 lb cauliflower florets
  • 2 heaping Tbsp ground flax seed
  • 6 Tbsp water
  • 3 large leaves chard, chopped with stems removed
  • 1/4 cup nutritional yeast
  • 1/4 cup all-purpose flour
  • 1/4 cup whole wheat flour
  • 1/4 cup olive oil
  • 1/4 tsp ground cayenne pepper
  • 1/2 tsp ground coriander
  • 1/2 tsp freshly ground black pepper
  • 2 cloves garlic, minced
  • 2 Tbsp chopped parsley
  • Pinch salt
  • Cooking oil spray

For the Yogurt-Cilantro Sauce:

  • 1/2 cup plain vegan yogurt
  • 1/4 tsp ground cayenne pepper
  • 2 Tbsp chopped cilantro
  • 2 tsp lemon juice
  • 1 Tbsp olive oil
  • Pinch salt


For the Fritters:

  1. Steam the cauliflower in steamer insert made for a stock pot for 5 minutes. Remove and rinse under cold water briefly to stop the cooking. Set aside to cool a bit.
  2. Combine the ground flax seed and water and set aside to thicken.
  3. Place the cauliflower in a food processor and pulse until it is chopped (but not too much – you don’t want it to turn into mush). Alternatively, you can do this with a chef’s knife; it’ll just take a bit longer.
  4. Transfer the chopped cauliflower to a large bowl. Add the chopped chard, the flax egg, and the remaining ingredients. Stir until everything is well-coated and evenly combined.
  5. Place a skillet or griddle over medium heat and spray with cooking spray. Let it warm for a minute or so over the stove.
  6. Using a 1/4 cup measuring cup or an ice cream scoop, take a heaping scoop of the cauliflower mix and compact it well. Turn it out into your hands and form it into a ball, then flatten a bit to form a patty. Repeat with the rest of the mixture.
  7. Place the patties on the hot skillet and cook for about 4-5 minutes, until dark golden brown, cooking in batches if necessary to avoid crowding the pan. Flip, press down to flatten if necessary, and cook for another 4-5 minutes. Set aside on a platter lined with a paper towel to drain. Add more oil to the pan and give it a few minutes to heat up again between batches.

For the Spicy Yogurt Cilantro Sauce:

  1. Combine all of the ingredients in a small bowl and stir well to combine.
  2. Refrigerate until ready to use.


This is not a very sticky batter, and these can fall apart a bit when you’re cooking. I prefer the texture this way when I eat them – they tend to be a bit less filling and feel lighter. However, if you’d like a more substantial meal (and a batter that sticks together better), feel free to add an extra 1/4 cup of water and an additional 1/4 cup of all-purpose flour to the batter. They will take a bit longer to cook.

Keywords: cauliflower, swiss chard, yogurt, cilantro, vegetarian