Cauliflower and fetta fritters


Cauliflower and fetta fritters

  • 0:45 Prep
  • 0:20 Cook
  • 4 Servings


  • 600g cauliflower florets
  • 100g Greek-style fetta, crumbled
  • 1/4 cup fresh chives, finely chopped
  • 2 teaspoons fresh thyme 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


  • Food processor


  • 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.



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