This recipe was created by Joni Condos of Opti Cook. Note: OPTIFAST licenses a selection of Opti Cook recipes and does not endorse or hold any further association with Opti Cook or its website content.
Ingredients (Serves 20)
- 600 grams cauliflower (1 large one), roughly cut into florets leaving the stem on
- 4 cups of lite Vegetable stock (low salt)
- 2 cups of grated vegetables (carrot, zucchini, red capsicum)
- 1 tbsp curry powder
- Salt & pepper
- Cook the cauliflower in the stock for approx 20 mins until nice and soft and falling apart.
- Meanwhile, grate all your vegetables. Set aside on a paper towel to drain.
- Drain the cauliflower well in a colander. Get a large tea towel and tip cauliflower into the middle of it. With kitchen gloves on, grab all four corners and wring the mix out over the sink until much of the water has come out.
- Return to the saucepan and blitz until really smooth and creamy; it should not be watery but a solid, sticky mash. Add the grated vegetables and mix. Return to the tea towel and again wring out until most of the moisture is gone from the entire mix (again using gloves to protect your hands). Tip back into the saucepan. Add the curry powder and seasoning. Mix well.
- Heat a frypan over medium heat. Add 2 tbsp olive oil.
- Fashion the mix into small hash fritters, about the size of the palm of your hand. Keep them reasonably thin, so they cook through nicely.
- Place the fritters into the oil. Cook for 5-10 minutes until brown, flip, cook for a further 5 mins, then serve fairly quickly, so they are eaten crunchy!
- I don't recommend using onion, as it doesn't seem to cook as well as the other vegetables & is a bit bitey tasting.
- These fritters can be flavoured with whatever you like; Italian, Greek, Mexi, Moroccan, or just leave plain. Just use dry spices or herbs as wet pastes could make them fall apart.