Cauliflower and buttermilk fritters

These cauliflower and buttermilk fritters are served with bacon, tomatoes, avocado and rocket for a mouth-watering breakfast, lunch or dinner.

A stack of cauliflower and buttermil fritters with avocado and cherry tomatoes

Serves

4

Prep

10m

Cooking

20m

Ingredients

  • 500g pkt Birds Eye Cauliflower Veggie Rice
  • 2 Coles Australian Free Range Eggs
  • 1 cup (160g) wholemeal self-raising flour
  • 1/3 cup (80ml) buttermilk
  • 1 cup (120g) coarsely grated reduced-fat tasty cheddar
  • 1 tbs olive oil
  • 4 bacon rashers
  • 200g vine-ripened cherry tomatoes
  • 1 avocado, stoned, peeled, sliced
  • Baby rocket leaves, to serve

Method

STEP 1

Place the veggie rice in a heatproof bowl. Pour over enough boiling water to cover. Drain well, pressing with the back of a spoon to remove as much liquid as possible. Add to a large bowl with the egg. Add flour and buttermilk. Stir to combine. Add the cheddar and season. Stir to combine.

STEP 2

Heat 1 tsp of oil in a large non-stick frying pan over medium heat. Spoon three ¼-cup (60ml) portions of the mixture around the pan. Cook for 2 mins or until golden brown underneath. Turn and cook for 1-2 mins or until cooked through. Transfer to a plate and cover with foil to keep warm. Repeat, in 3 more batches, with remaining oil and batter.

STEP 3

Meanwhile, cook bacon in a frying pan over medium-high heat for 2 mins each side or until crisp. Transfer to a plate. Cook tomatoes in the pan for 5 mins or until tomatoes begin to collapse.

STEP 4

Serve fritters with bacon, tomatoes, avocado and rocket. Season to serve.

Reduce the oil

If you’d like to use less oil, spray the pan with olive oil spray or extra virgin olive oil spray instead of using olive oil to cook the fritters.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.