Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
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 1x

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!


Scale

Ingredients

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:

  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.

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.

  • Category: Fritters
  • Method: Stovetop
  • Cuisine: Appetizers

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