The KEEN’S curry powder adds so much warmth and flavour to these golden cauliflower fritters and the coconut curry mayo you serve them with. They’re easy to make and perfect for any time of the day. If you’re feeling fancy, serve them as a starter when you’re throwing a dinner party.

The trick to keeping them together is to chop the cauliflower nice and finely, big chunks will fall out as you flip them and will take longer to cook. There’s a video of me making these on my Instagram if you want to see how finely I chop it.

The mayo is more of a dipping sauce and completely dairy free. If you have extra mayo leftover then you’re going to want to keep it in a sealed container and use it on chicken salad sandwiches, it’s so good.

I’ve tried to make these as simple as possible and use common pantry ingredients. The KEEN’S curry powder is so central to this recipe, and you all know by now that it’s ALWAYS in my pantry! The lovely folks at KEEN’S have sponsored this recipe too, big thank you ☺️

Tip: You do want to use full fat coconut cream or the sauce will be runnier than what’s pictured.

Makes 10 fritters

Ingredients

⅔ cup plain flour

½ tsp baking powder

½ tsp salt

1 tsp KEEN’S curry powder

⅔ cup coconut cream

1 egg

½ head cauliflower, finely chopped

¼ cup spring onion, finely sliced 

Vegetable or olive oil for frying

Coconut Curry Mayo

½ cup coconut cream 

1 tsp KEEN’S curry powder

1 tsp soy sauce

1 tsp lime juice

1 tsp maple syrup

Directions 

Whisk the flour, baking powder, salt and curry powder together in a large bowl.

In a smaller bowl whisk the egg and coconut cream together and then stir this into the dry ingredients. If it looks really stiff add a Tbs or two of water to make a smooth batter.

Next, fold in the cauliflower and spring onion and set aside.

Make the mayo by combining all the ingredients in a medium bowl, taste and adjust seasoning to your liking. Set aside in the fridge to thicken.

Preheat your oven to 170c to keep the first batch of fritters warm.

Heat a large non-stick fry pan on medium high heat. Once hot add enough oil to very lightly coat the base, this will help the fritters get lovely and golden. 

Use a ¼ cup measure to scoop the fritter mix out and add to the pan. You can use the base of the measuring cup to flatten them slightly. Don’t crowd the pan, you can cook them in batches. Cook for at least five minutes each side, this will make sure they cook all the way through and the cauliflower is tender. They should be crisp and golden.

You can keep the first batch warm in the oven while you cook the second lot. I like to use a tray with a wire rack over it to help them stay crispy.

Serve with the mayo and enjoy!

HH. x