Description
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!
Ingredients
Scale
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
Instructions
For the Fritters:
- 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.
- Combine the ground flax seed and water and set aside to thicken.
- 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.
- 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.
- Place a skillet or griddle over medium heat and spray with cooking spray. Let it warm for a minute or so over the stove.
- 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.
- 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:
- Combine all of the ingredients in a small bowl and stir well to combine.
- Refrigerate until ready to use.
Notes
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.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Fritters
- Method: Stovetop
- Cuisine: Appetizers
Keywords: cauliflower, swiss chard, yogurt, cilantro, vegetarian