Weekend brunch - cauliflower and feta fritters


Helen Schofield

If you need inspiration for a healthy breakfast this morning, why not try this delicious recipe by HIF foodie, Helen Schofield. This dish combines light crispy fritters packed with healthy cauliflower and tangy feta cheese. Top with an egg or eat them plain with a slice of lemon or two. Perfect for a weekend brunch or light lunch!


  • ½ cup (65 grams) self-raising flour (I used gluten-free and it worked fine.)
  • ½ cup (120 ml) buttermilk (I made my own by adding ½ a tablespoon lemon juice to ordinary milk and leaving it to stand for 5 minutes. Vinegar works as well.)
  • 1 egg
  • 11/2 tablespoons of chopped fresh mint
  • 9 ounces (250 grams) of cauliflower, chopped into small florets
  • 7 ounces (200 grams) feta, crumbled
  • a little oil, for cooking
  • eggs/tomato ketchup/lemon wedges/green salad leaves, to serve (all optional)


  1. Blanch the cauliflower florets by boiling for about 4 minutes. Drain and let them steam for a short while, then heat up a couple of tablespoons of oil in a pan and fry for a few minutes on each side. (Alternatively, roast the florets in a little olive oil in a moderate oven for about 25 minutes. No need to blanch first.)
  2. Combine the flour, buttermilk, egg and mint in a large bowl and mix well. Add the feta and cooked cauliflower and stir well.
  3. Heat a little vegetable oil in a skillet/frying pan and drop spoonfuls of the mixture into the pan and flatten slightly. Cook for a few minutes on each side until golden brown and a little crispy.
  4. Serve immediately with a poached egg on top and tomato ketchup or with lemon wedges. Some fresh green salad leaves go well either way!



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