Curry Vegetable Fritters

Updated at: Tue, 15 Aug 2023 21:09:54 GMT

Step 1

Boil or steam the cauliflower florets until cooked through but not over cooked since they can turn very mushy. Slice them into small cubes. I prefer chopping them with a knife instead of processing them but you can also very quickly process them until they’re in chunks. Place the ground chia or flax seeds in a small bowl. Add in the water then mix well. Set aside & refrigerate until it has reached a thick consistency, around 10 minutes. In a large bowl, mix the cauliflower, carrots, bell peppers, corn, coriander, and onion. Add in the curry powder, flour, salt, and chia/flax egg. Mix well until the mixture is well combined. In a pan, heat some canola oil enough to submerge the patties. (Baking option available. Form into small patties or any shape of your choice. I simply shaped mine into balls before pressing them onto my palms to form small patties. You can wet your hands with some water so the batter doesn’t stick as much. Once the oil is hot (you can check the heat by placing a small piece of the mixture and it bubbles), add in the patties one by one. Make sure they do not stick to one another. Cook for 5-6 minutes on medium high heat or until golden brown. Transfer to a plate with a paper towel to drain excess oil. Repeat the cooking process for the rest of the patties. Enjoy while hot as is or with a dipping sauce of your choice! BAKING OPTION: Heat an oven to 350F. On a lined baking tray, brush some oil. Place the patties and brush a little more oil. Bake for 40 minutes, or until the patties are crisp golden brown. Flip the patties halfway through cooking.

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