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Vegan keto fritters with cauliflower and turmeric

These vegan keto fritters are made with cauliflower florets and are tasty, easy to make and also high in protein. We usually have them for lunch or dinner with some green salad on the side but you can have them as a snack too. They’re great both warm or cold, with dips or without, I mean they’re just delicious! You can personalize them as you like, we’ve used turmeric here but feel free to try them with paprika, curry or any other spice you like!




Wet ingredients:
200g cauliflower florets
100g borlotti beans, cooked (optional)
100g seitan, roughly chopped
1 garlic clove
Sunflower seed oil (for cooking)
Dry ingredients:
1 tbsp flax seeds
1 tbsp nutritional yeast (gf)
50g gram flour
1 tsp turmeric
1 tsp salt
1 tsp black pepper
1 cup fresh parsley, chopped



Preheat the oven at 150 degrees and line down a baking sheet with parchment paper


Cook the cauliflower florets in salted water. Once tender, drain and set aside. If you are in a hurry you can use frozen cauliflower: just defrost them in the microwave!


Combine all the dry ingredients in a bowl and set aside


Pulse wet ingredients in a food processor until well combined. We want our fritters to have a nice texture so be sure to not over process!


Now add the wet ingredients to the bowl of dry ingredients and mix until well combined. Don’t be afraid to use your hands here, the ingredients will mix way better than with a fork!


Form 8 small patties with your hands and place them on the baking sheet. Drizzle some sunflower oil on top of each so they can make a nice crust


Bake for 15 min of each side, or until crispy and golden-brown


Serve hot or cold, with a squeeze of lemon on top and some salad on the side!

You can skip the beans here, the recipe works well even without. I added them because I had some leftovers from the night before and wanted to use them!



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