Cauliflower & Feta Fritters

Wednesday, January 16, 2013

These are pretty damn yummy! After being away on holiday for a few weeks my eating hasn't been ideal so these are just the kind of thing I need to get me back on track to my ninja primal ways!

Cauliflower & Feta Fritters

  • 1/2 head Cauliflower chopped up in small pieces
  • 1/2 block feta cheese
  • 2 eggs
  • 1 Tablespoon Coconut flour
  • handful of fresh rosemary
  • Salt and Pepper

Prepare the cauliflower just like you do for the mash, see here:

Once the cauliflower is cooked and excess water is removed slightly mash it but do not puree it.
In a bowl combine the coconut flour, eggs and seasoning and whisk well.  Add in the crumbled feta and cooked cauliflower, combine well.

Now you need patience otherwise they won't stay together! Fry on a low heat in small batches with plenty of butter, just spoon them in as you do with fritters, each side will probably take approx 5 minutes.  Once they have cooled for a couple of minutes you can pick them up and eat them like a normal fritter.

I suggest playing with the seasonings, maybe some spring onion or other seasoning like curry powder or something would spruce them up.  This was my first time making them and I just guessed with what I thought would work, feel free to improve them if you wish and be sure to let me know if you do ;)

Enjoy x


  1. I loved these, I made them brunch this morning. Delicious!

  2. How much is a half "block" of cheese?

  3. I'm cooking these right at this very minute...and they smell amazing. I can't wait to eat them. Thanks for the great recipes.

  4. I was also wondering how much feta that would be. Any idea, in weight or size?

    1. The blocks that I have seen are roughly half a pound, so my guess would be 3 to 4 oz, although that seems like a bit much. I would just make a pile of about the same size in the picture above!

  5. I made these tonight with 10 oz cauliflower, 4 oz feta cheese, 2 eggs, 1T coconut flour and a handful of fresh rosemary and sage from our garden. But, I used raw cauliflower, shredded fine in a food processor. I made them rather thin and ended up with 8 fritters about 3" in diameter. I cooked them a bit longer than 5 minutes per side, partly because I started before the griddle was hot, and partly because I was worried they might not be completely done since I used raw cauliflower. They were perfect and I will definitely be making them again. Oh and I fried them in coconut oil instead of butter. We ate them with steamed clams and Caesar salad, and I wanted something better for me than the garlic bread others were eating. Everyone loved them. Next time I'll probably add some chopped chives or green onions. These would be great for breakfast or any time of day. Thank you for the inspiration! I've already been asked for copies of the recipe.


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