Baked cauliflower oatmeal fritters

40 min.

It's cauliflower season, and so we prepared these oatmeal cauliflower fritters. They're full of fibre, and because they're baked rather than fried, they're healthier with fewer calories and fat. They make a great lunch accompanied by baked potatoes and your favourite dip. Do you want to try them?

Shop ingredients

1 Minute Oats – 500 g – Finnish wholemeal instant oats for creamy oatmeal ready in 1 minute

£1.49

Organic Extra Virgin Olive Oil – 750 ml – cold‑pressed and made from a select variety of olives from a family farm in Greece

£14.99

Nutrition (1 serving) 4 pieces of 2 inches fritters

180 kcal
17 g carbohydrates
8 g fats
5 g protein

Per 8 portions

700 g cauliflower
100 g oats
2 eggs
1 onion
2 cloves garlic
50 g cheddar
2 tbsp olive oil
1 tsp oregano
1 tsp basil
salt
pepper
breadcrumbs
chive

Instructions

Divide the cauliflower into florets and boil them in salted water for 10 minutes, or until tender.
Use a blender or fork to mash the cooked cauliflower.
Mix it with the oatmeal, eggs, chopped onion and garlic. Add the grated cheddar, olive oil and season according to your taste. Form a slightly sticky batter.
Shape the fritters, and if you want them to be extra crunchy, roll them in breadcrumbs. That's completely optional!
Transfer them onto a baking tray lined with baking paper and bake them at 200 °C for 20‑25 minutes or until golden. Flip them halfway through the baking, to ensure they're crunchy on both sides.
Then serve them with whatever you fancy!