Crispy Cauliflower & Potato Fritters with Avocado Salad

Golden, crispy fritters packed with cauliflower and potato, served alongside a fresh spring salad. A delicious vegetarian meal that makes vegetables the star of the plate.

Serves: 4 | Cooking Time: 45 min

From your OrganicBox produce box

  • 1 medium cauliflower, approximately 600–800g usable florets
  • 400g potatoes, grated
  • 1 avocado, sliced
  • 1 punnet cherry tomatoes, halved
  • Approximately half the baby spinach pack

Protein and additional ingredients

  • 3 eggs
  • ½ cup plain flour
  • ½ teaspoon baking powder
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • 2 tablespoons chopped parsley or chives
  • 2–3 tablespoons olive oil, for frying
  • Salt and pepper

For the yoghurt dressing

  • ½ cup Greek yoghurt
  • 1 tablespoon lemon juice
  • 1 small garlic clove, crushed
  • 1 tablespoon water, to thin if required
  • Salt and pepper

  1. Cut cauliflower into small florets and steam for approximately 6–8 minutes until tender.
  2. Allow to cool slightly, then finely chop or mash with a fork. Avoid making a completely smooth purée.
  3. Grate potatoes using the coarse side of a grater. Place in a clean tea towel and squeeze firmly to remove excess moisture.
  4. Combine cauliflower and grated potato in a large mixing bowl.
  5. Add eggs, flour, baking powder, garlic powder, smoked paprika and herbs. Season generously with salt and pepper.
  6. Mix until a thick batter forms. If the mixture feels too wet, add another tablespoon of flour.
  7. Heat a thin layer of olive oil in a large frying pan over medium heat.
  8. Spoon approximately ¼ cup of mixture per fritter into the pan, flattening gently.
  9. Cook for 4–5 minutes on each side until golden brown and cooked through. Work in batches, adding oil as needed.
  10. Transfer cooked fritters to a plate lined with paper towel or a wire rack.
  11. Prepare the salad by combining baby spinach, cherry tomatoes and sliced avocado.
  12. Whisk together yoghurt, lemon juice, garlic and water until smooth.
  13. Serve fritters warm with the fresh salad and yoghurt dressing.

To serve: Allow 3–4 small fritters per person, depending on size. Add a sprinkle of feta if desired.

Vegan swap: Replace the three eggs with 3 tablespoons ground flaxseed mixed with 9 tablespoons water. Rest for 10 minutes before adding. Use plant-based yoghurt for the dressing. The fritters may need a little extra flour and gentler turning.

OrganicBox tip: Removing excess water from the grated potatoes is the secret to crispy fritters. Leftover fritters are also excellent reheated in an air fryer or oven for lunch the following day.

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