Vegan Cauliflower Patties with Avocado Aioli

Cauliflower patties make the perfect light dinner - or meal-prep snack to keep in the fridge – they’re so tasty, easy to create, and pair perfectly with a zesty avocado aioli and a crispy side salad!

Prep time 20mins

Cooking Time 15mins

Makes 10-12

INGREDIENTS

1 small head of cauliflower

1/2 cup flour

1/4 cup cornflour

1/2 tsp baking powder

1 tsp crushed garlic

1 tsp salt

Fresh cracked pepper to taste

3/4 cup oat milk

1/4 cup dairy-free cashew parmesan

1 cup canned corn

5 spring onions

3 tbsps fresh dill chopped

Oil for frying

For the avocado aioli

5 tbsps dairy-free aioli

1 ripe avocado

1/2 tsp crushed garlic

Salt & pepper to taste

1 tbsp lemon juice

METHOD

Step 1 Prepare a paper towel lined tray and set aside

Step 2 Scoop out the avocado into a small bowl, add garlic, lemon, salt & pepper and dairy-free aioli, combine and leave in the fridge until ready to serve

Step 3 Cut your cauliflower into florets and whizz in the food processor to create a rice like texture

Step 4 To a large bowl add the flour, cornflour, garlic, baking powder, salt and pepper and whisk to combine well.

Step 5 Add oat milk to the batter and whisk until combined - the batter should be thick, but if looks dry, add a few teaspoons of oat milk or oil to moisten.

Step 6 Add the corn, cauliflower, dill, spring onions and cashew parmesan - fold with a spatula to combine

Step 7 Heat a pan over medium heat and add oil on the bottom to coat

Step 8 Spoon your batter into a 1/4 measuring cup and gently tip it into the hot pan (you should hear a sizzle

Step 9 Gently press the batter to flatten, after a few minutes, flip it over - you will need to cook in batches and not overcrowd the pan – keep an eye on them as the other side will cook fast!

Step 10 Place fritters on a towel lines plate to absorb excess oil

Step 11 Serve with spoonful’s of avocado aioli and a sprinkling of fresh dill