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Riced Cauliflower Fritters
SPONSORED in partnership with Cascadian Farm
A Note 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. 

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Recipe

Prep time 10mins
Cook time 15mins
Yield: Serves or Makes 8-9
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For the Fritters:

ingredients

For the Yogurt Sauce:

ingredients

  • 1/2 cup full fat greek yogurt
  • 1 tbsp lime juice
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tbsp chopped cilantro
  • Toppings: Smoked Salmon (optional, for serving)

Method

  • Step 1

    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.

  • Step 2

    Once cool add to a large bowl and stir in the eggs, parmesan, salt and pepper. Mix until well combined.

  • Step 3

    Sprinkle the flour over the cauliflower mixture and stir gently until well distributed.

  • Step 4

    In a large skillet add enough olive to cover the bottom of the pan and heat to a shimmer. Add 2 tbsp 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.

  • Step 5

    Place fritters on a sheet pan lined with a cooling rack to let cool slightly and let any excess oil drip off.

  • Step 6

    Meanwhile, mix yogurt, lime juice, salt, pepper, and cilantro in a small bowl and stir until combined.

  • Step 7

    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.

  • Step 8

    To reheat, place in the 350˚F oven for about 10 minutes.

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