Curried cauliflower and sweet potato fritters

Curried cauliflower and sweet potato fritters

Ingredients (4 servings):

  • ¼ small cauliflower, finely chopped
  • 1 medium red capsicum (bell pepper), finely chopped
  • 300g sweet potato, peeled, grated
  • 2 green onions, thinly sliced
  • 2 tablespoons curry powder
  • ½ cup plain flour
  • ½ cup milk
  • 2 eggs, lightly beaten
  • 2 tablespoons olive or canola oil
  • 2/3 cup plain low-fat Greek-style yogurt
  • 2 tablespoons mango chutney
  • Baby spinach, to serve



  1. Combine cauliflower, capsicum, sweet potato and onion in a bowl. Season with salt and pepper.
  2. Add curry powder and flour. Toss to combine.
  3. Add milk and egg. Mix well.
  4. Heat oil in a large frying pan over medium- high heat. Spoon 1⁄4 cup batter into pan. Spread out to form a flat round.
  5. Repeat to make 3 more fritters. Cook for 3 to 4 minutes, each side, or until well browned.
  6. Transfer to a plate lined with paper towel. Cover loosely to keep warm. Repeat with remaining mixture, adding extra oil if needed.
  7. Meanwhile, combine yogurt and mango chutney in a bowl.
  8. Serve fritters with mango yogurt and baby spinach.
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