Cauliflower, Cheese and Chicken Fritters

  • Servings: 4 people
  • 1 small whole cauliflower
  • 500g chicken mince
  • 2 garlic cloves
  • 1 egg
  • ¾ cup panko breadcrumbs
  • 1 cup shredded Corvino Buffalo Mozzarella DOP
  • 1/2 cup grated B-d Farm Gouda
  • 1 tbsp chopped fresh parsley
  • 1 tsp salt
  • 1/4 tsp black pepper
  • Olive oil for cooking

Catering with canapés for Cup Day? Or post Cup Day? These are quicker than a winning thoroughbred. Bet on this bite-sized morsel with a light, crispy coating. Filled with stretchy mozzarella and flavoursome gouda.

  • Preheat oven to 200ºC.
  • Bring a large pan of water to the boil (don’t salt it).
  • Cut the cauliflower into florets and cook until tender and soft.
  • Drain and allow to cool slightly before chopping into small pieces.
  • Add the remaining ingredients to the cooled chopped cauliflower.
  • Mix well until combined and the cauliflower has broken down further.
  • Use a 1/4 cup measure (or 3 tbsp) and divide the mixture into fritters. You should get 16 fritters out of the mixture.
  • Place a large heavy based frying pan over a medium heat.
  • Add a splash of oil and cook the fritters for a minute until golden, flip and cook on the other side.
  • Remove the fritters to a lined baking sheet and cook the remaining mixture.
  • Once they are all crisped bake for 15 minutes until cooked through.

Alternatively you can cook them in the oven.

  • Pre-heat the oven as above.
  • Place the raw fritters on a lined baking sheet.
  • Spray with oil and bake for 20-25 minutes turning once.


Our products used in this recipe