11571
THE DAIRY KITCHEN

Cauliflower and Cheddar Fritters with Kiwi Salsa

By THE DAIRY KITCHEN

Serves 4
Difficulty Easy
Preparation 20 MINS
Cooking 30 MINS
Kids just love these cheese packed fritters with their bright, colourful salsa. Get them to help by practicing their knife skills (under your watchful eye) with the tomatoes, spring onions and tomatoes.

Ingredients

Fritters

1 cup tri-colour quinoa
1/2 medium cauliflower, cut into florets
1/2 cup rolled oats
4 eggs, lightly beaten
6 spring onions, sliced
1 1/2 cups grated cheddar cheese
finely grated rind of one lemon
oil, for shallow frying

Kiwi Salsa

250g punnet red and yellow cherry tomatoes, quartered
2 kiwi fruit, peeled and diced
1 tablespoon olive oil
Handy Tips
Tri-colour quinoa is a blend of white, red and black quinoa. Substitute any coloured quinoa if unavailable. If you don't have a food processor try grating the cauliflower, use quick oats and toss everything together in a bowl.

Method

  1. Rinse the quinoa and place in a medium saucepan with 2 cups water. Bring to a boil then immediately reduce heat to a simmer, add a pinch of salt and cover and cook for 15 minutes. Turn off the heat, fluff with a fork and set the lid ajar to rest.
  2. In a food processor, pulse the raw cauliflower until it resembles cous cous. You will need 2 cups cauliflower crumbs. Remove from the processor. Process rolled oats in the food processor until fine (if there is a few cauliflower crumbs in bowl that is ok). Combine processed rolled oats, quinoa, cauliflower, eggs, onions, cheese and lemon in the food processor bowl and pulse until just combined. Season to taste and set mixture aside.
  3. Make salsa by tossing together all ingredients. Set aside.
  4. Thinly cover the base of a large frying pan with oil and heat over medium-high heat. Drop 1/4 cups of mixture into the pan and fry, in batches, for 3-5 minutes on each side, turning carefully with an egg flip. Cool slightly before serving with salsa.

Discover Great Recipes