These two recipes are featured in the cookbook Cooking with Kindness from Edgars Mission in Australia, an animals farm sanctuary. You can order it here.
1 & 1/2 cups chickpea flour
2 tbsp chia seeds
1/2 tsp turmeric
1 tbsp sweet paprika
1 pinch cayenne pepper
1/2 tsp bi-carb soda
1 tsp sea salt
A few screws of your black pepper grinder
1 cup rice milk
Coconut oil for frying
1 small cauliflower, grated coarsely about 700g
1/2 cup spring onions, chopped about 4 stalks
1/2 bunch of parsley, green and stalk chopped
Mix the dry ingredients well. Add the rest of the ingredients, mix everything together and let sit for about 30 minutes giving the chia seeds a chance to expand and therefore holding the fritters together. Sometimes the mixture can be more dry or wet depending on the size and water content of the cauliflower, so just adjust with milk and/ or flour to reach the right consistency that will hold when fried. I’d recommend test frying one fritter before doing all of them.
Form little rounds, about 2 tbsp each, with wet hands. Fry the rounds in coconut oil on a medium heat until golden brown and thoroughly cooked. Roughly 5 minutes on each side, the longer they fry the better, you want the cauliflower to cook in the middle, so take your time.
You can also store them in a warm oven until serving, this gives them another chance to cook through.
They store well in the fridge or freezer, ready to be heated in a toaster or grill.
Enjoy these hot with home made Cucumber Pickles, which help to digest fried foods and of course they are also delightful with the Green Goddess Tahini Dip, Coconut Coriander Chutney, or Avocado Zucchini Dill Dip.
Chia seeds work as an egg replacement, as well as chickpea flour also called ‘besan flour’. You can add 1 cup of left over cooked grains to this recipe, millet or quinoa tastes very nice. You can also use other vegetables like zucchini, carrot, sweet potato, instead of the cauliflower mhhhh!
Green Goddess Tahini Dip
Every vegan chef needs to have a really good tahini sauce recipe, I have found this one to be most palatable for ‘normal’ eaters, which makes me incredibly happy. Tahini is full of magnesium which might help with chocolate cravings. This dip hugs your tongue and completes your Cauliflower Chia Fritters. Try it in a wrap, with a quinoa salad, steamed veg, or even plain vegetable sticks are awesome dipped in this richness. Enjoy the versatility!
1/2 cup tahini, hulled
1/2 cup water, or more, depending on desired consistency
1/4 cup lemon juice
1 cup chopped loosely packed fresh parsley
1-2 tbsp apple cider vinegar
1-2 clove garlic, chopped
1/2 tsp salt
Place everything into a blender and blend until smooth.
Enjoy this lush and nutritious dip with Golden Cauliflower Chia Fritters and so much more.
Keeps for 4-5 days in the fridge, but freezes well too.
Herbs like coriander and mint work nicely in this dip tooImportant Tahini Tip: Before using, mix the tahini jar very well with a clean spoon. This will ensure that the thick sediment at the bottom is blended with the oily part on top. Highly recommended, tastes much nicer. Tahini (sesame seeds) are a great source of calcium and magnesium. Apple cider vinegar alkalises body and aids digestion. Garlic is anti viral, anti bacterial. Parsley has a ridiculous amount if vitamin C, specially like in this recipe when eaten raw. WOW!
LET ME KNOW HOW YOU GO!