For an easy to make lunch, a quick appetiser for last minute guests, or a great school lunchbox idea, these cauliflower fritters with harissa dip will tick all the boxes. Did we mention these golden fritters are fantastic for hiding plenty of sneaky veggies? You can add as many as you like! And the kids will be none the wiser. 

Method

1. For the dip: Whisk together everything for the dip in a serving bowl. Season to taste with salt and pepper. Cover and chill until ready to serve.

2. For the fritters: Cook the cauliflower in a large saucepan of salted, simmering water until very soft, about 12-15 minutes. Drain well.

3. Combine the flour, eggs, shallots, garlic, spices, salt, pepper, and coriander in a large mixing bowl. Whisk until smooth and then add the cauliflower, roughly mashing with a fork to break up their texture, thoroughly stirring to combine.

4. Heat the oil in a heavy-based saucepan to 175°C | 350F, using a thermometer to accurately gauge the temperature.

5. When ready, divide and shape the batter into rough rounds, dropping them into the hot oil. Fry until golden-brown, turning a few times, about 6-8 minutes. Drain on kitchen paper and cover with aluminium foil to keep warm. Repeat for the remaining fritters.

6. When ready, serve with the dip on the side.

For more everyday inspiration, updates on the latest trends and exclusive offers, register now as a Stockland Member to receive monthly updates, latest news and exclusive events from your local Stockland Shopping Centre.

---

Ingredients

• 250 g | 1 cup plain yoghurt
• 1 tbsp harissa
• 2 tbsp coriander, finely chopped
• 1 lime, juiced
• 1 small red chilli, seeded and thinly sliced
• 1 small cauliflower, about 350 g, cut into small florets
• 100 g | 3/4 cup plain flour
• 4 large eggs
• 2 shallots, finely chopped
• 1 clove garlic, minced

• 1 1/2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/4 tsp ground cinnamon
• 1/4 tsp paprika, or chilli powder
• 1 1/2 tsp salt
• 1 tsp freshly black ground pepper
• 2 tbsp coriander, finely chopped
• 500 ml sunflower oil, for frying