1 tbsp grated onion, fluid squeezed out
1 cup cauliflower, blitzed
½ cup grated cheddar cheese
½ cup grated parmesan
½ cup wholemeal all-purpose flour
1 tsp baking powder
1 tbsp fresh basil, chopped – reserve some leaves for serving
4 tbsp Grove avocado oil
Salt & pepper to taste
1 cup Greek yoghurt
½ tsp garlic powder
¼ tsp onion powder
1 tsp lemon juice
½ tsp jalapenos – very very finely chopped (this adds the little kick!)
1 tsp Grove avocado oil
Grate the cauliflower and onion – ensure you squeeze fluid out of both – there is a lot more than you think!
In a bowl combine the cauliflower, onion, cheese, egg, flour, baking powder and 2 tablespoons of avocado oil – stir the ingredients to combine well.
Season the mixture with salt and pepper as desired.
In a non-stick pan heat the avocado oil and spoon the mixture into the pan – flattened slightly with a spatula if needed – allow the fritter to brown on that side for usually 3-4 minutes and then turn over.
Cook until browned on both sides – usually 6-8 minutes total cooking time. Remove from heat.
For the yoghurt sauce add the onion powder and garlic powder to the yoghurt and combine.
Then add the avocado oil and lemon juice and whisk the ingredients together.
Stir through the jalapenos and season with salt and pepper.
Serve the fritters with a dollop of yoghurt on top and some basil on top.