Cauliflower Mini Veggie Fritters

Sitting in the break room at work yesterday, I was doing what many of us do during our lunches: taking a second to step out mentally by scrolling through our Instagram feeds! This is one of my favorite things to do because my feed is filled with amazing looking food from other awesome bloggers out there. That’s where I found the inspiration for this recipe, which was by Julia Recipes. Her Cauliflower Mini Fritters looked simply delicious, and I just couldn’t pass them up. Her fritters call for ham, so I decided to make them vegetarian and try them out on my family. These Cauliflower Mini Veggie Fritters were a HIT! The kids scarfed them down, and I smiled knowing they were filling up on cauliflower. Win-Win!

Veggie Meat Options

There are so many different choices for “fake” meat options nowadays! Most decent grocery stores are going to carry a wide variety. These meat alternative options make it fairly easy to transform a meat-containing recipe into a vegetarian one. So, try these Cauliflower Mini Veggie Fritters out for yourself, or if you would like to keep the ham in, check out Julia Recipes! Either way, I hope you enjoy a delicious dinner!

Cauliflower Mini Veggie Fritters Ingredients:

• 2 cups riced cauliflower (frozen is fine)
• 1.5 – 2 cups potatoes, diced
• 1 small onion, diced
• 1 cup Quorn Meatless Pieces, diced
• 1/2 cup parmesan cheese, shredded
• 1 cup mozzarella cheese, shredded
• 2 large eggs
• 1 cup bread crumbs
• Salt & pepper
• Canola oil (for frying)
• 2 tsp Better Than Bouillon No Chicken Base

Cauliflower Mini Veggie Fritters Instructions:

1. Take 3-5 medium potatoes and poke with a fork. Place in microwave safe covered dish with 1/4 cup of water. Bake in microwave for 4-5 minutes until they are soft.
2. Dice a small onion and saute for 5 minutes with the veggie meat.
3. Next pour your 2 cups of riced cauliflower into a medium mixing bowl. Then add in diced potatoes. Mash together.
4. Add the sauteed onion and veggie meat into the cauliflower mash.
5. Now add in the cheeses, breadcrumbs, whisked eggs, and seasoning.
6. Then mix together the ingredients until well combined. Use your hands to form golfball sized rounds, then squish them to form patties.
7. Toss the patty in some additional breadcrumbs.
8. Heat a cast iron skillet to medium heat, add in canola oil and fry for 3-4 minutes per side till golden brown.
9. Combine all the ingredients with your hands and start to roll balls in a size of bigger ping-pong ball, then squish it in between your palm of your hands to create a mini patties. Cover in seasoned breadcrumbs.
10. Heat skillet to medium/high heat and fry  for 3-4 minutes per side or until golden brown.

Curry Dipping Sauce

Julia Recipes pairs these fritters with her amazing curry dipping sauce. Highly recommend. The recipe for the curry dipping sauce is found at the bottom of her fritter recipe. Enjoy!

Print Recipe

5 from 1 vote

Cauliflower Mini Veggie Fritters

Packed with flavor these delicious little bites will have you coming back for more!

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Appetizer

Cuisine: fritters, vegetarian

Keyword: cauliflower, cauliflower fritters, vegetarian fritters, Veggie Chicken Wraps

Servings: 24 fritters

Author: Kevin

Ingredients

• 2 cups riced cauliflower frozen is fine
• 1.5 – 2 cups potatoes diced
• 1 small onion diced
• 1 cup Quorn Meatless Pieces diced
• 1 cup mozzarella cheese shredded
• 1/2 cup parmesan cheese shredded
• 2 large eggs
• 1 cup bread crumbs plus more for rolling fritters in
• Salt & pepper
• Canola oil for frying
• 2 tsp Better Than Bouillon No Chicken Base

Instructions

• Take 3-5 medium potatoes and poke with a fork. Place in microwave safe covered dish with 1/4 cup of water. Bake in microwave for 4-5 minutes until they are soft.
• Dice a small onion and saute for 5 minutes with the veggie meat.
• Next pour your 2 cups of riced cauliflower into a medium mixing bowl. Then add in diced potatoes. Mash together.
• Add the sauteed onion and veggie meat into the cauliflower mash.
• Now add in the cheeses, breadcrumbs, whisked eggs, and seasoning.
• Then mix together the ingredients until well combined. Use your hands to form golfball sized rounds, then squish them to form patties.
• Toss the patty in some additional breadcrumbs.
• Heat a cast iron skillet to medium heat, add in canola oil and fry for 3-4 minutes per side till golden brown.
• Combine all the ingredients with your hands and start to roll balls in a size of bigger ping-pong ball, then squish it in between your palm of your hands to create a mini patties. Cover in seasoned breadcrumbs.
• Heat skillet to medium/high heat and fry for 3-4 minutes per side or until golden brown.