Recipe Intro From feedfeed
Meet your new favorite side dish! We used Cascadian Farm Riced Cauliflower Blend with Roasted Sweet Potatoes and Kale to make these quick & easy fritters. Paired with a herby yogurt sauce, these make a great side dish or appetizer. The best part? You can stash the whole batch in the freezer and defrost them one at a time for a quick & easy meal on the go.
Watch how we made them here!
To see more recieps inspired by Cascadian Farm, click here!
Prep time 10 minutes
Cook time 15 minutes
Yield: Serves or Makes 8-9
Steam the Cascadian Farm Organic Rice Cauliflower Blend with Roasted Sweet Potatoes and Kale according to microwave instructions on the bag. Let cool for at least 5 minutes.
Once cool add to a large bowl and stir in the eggs, Parmesan, salt and pepper. Mix until well combined.
Sprinkle the flour over the cauliflower mixture and stir gently until well distributed.
In a large skillet add enough olive to cover the bottom of the pan and heat to a shimmer. Add 2 tablespoons of the fritter batter to the skillet, flattening the mounds with the back of a spoon. Cook for about 3 minutes per side, or until golden brown.
Place fritters on a sheet pan lined with a cooling rack to let cool slightly and let any excess oil drip off.
Meanwhile, mix yogurt, lime juice, salt, pepper, and cilantro in a small bowl and stir until combined.
Serve the fritters with the yogurt sauce and smoked salmon (if desired). Once completely cool, leftovers can be stored in a airtight container or freezer-safe bag in the fridge for up to three months.
To reheat, place in the 350˚F oven for about 10 minutes.