Flavour-packed, vegan and gluten-free fritters packed with vegetables, protein and rich sun-dried tomato Mediterranean flavours. These fritters are perfect for a lazy weekend brunch with friends or to make and eat on the go mid-week. They are great with a side salad and some simple lime guacamole or served with pitta breads as a sandwich for lunch. They are easy to make and bake and come together in 20 minutes.
What’s not to love? I first made this recipe for Laura Ashley who wanted to show case their gorgeous range of crockery and I was only too happy to work together on this recipe. You can see the recipe and more information on their products here. I chose to use the Lisette range, as I love the light grey floral pattern and I think it complements the food beautifully.
This recipe has been a long time coming as I love using chickpea, or gram, flour in my “eggy” bakes and breakfast dishes as it adds such a great texture and, along with the chia seeds, helps to bind these fritters together.
The base is cauliflower rice, which I promise you can’t even notice in these but keep the Cauliflower and Sun-Dried Tomato Breakfast Fritters light and fresh. For more vegetables, I add some grated carrot for another colour and texture contrast. The flavour mainly comes from the rich succulent sundried tomatoes while some garlic and mixed herbs add to the Mediterranean flavour. I’ve also included my favourite ingredient: nutritional yeast. This is such a winner in vegan cuisine as it adds a great “cheesiness” or savouriness to the dish without being overpowering. That said, don’t worry if you don’t have any as you can skip it out and they will still be delicious. A quick bake in the oven and these fritters are ready to enjoy – no frying involved means you save on time and they’re not at all greasy!
I’ve kept this recipe simple with a little green leaf side salad, fresh tomatoes, coconut yoghurt and lime infused guacamole which is pretty much my ideal brunch on a plate. You can add these fritters to a picnic platter, a BBQ feast, to baked beans for a breakfast option, with scrambled tofu, salads and sandwiches… the possibilities are endless.
These Cauliflower and Sun-Dried Tomato Breakfast Fritters are a real treat that couldn’t be simpler to make. They come together in less than 20 minutes while the ingredients are fresh, flavoursome and packed with nutritional variety. You can even bake up a big batch at the weekend and enjoy them throughout the week as they will store well in the fridge for a few days and you can freeze them, too.
I hope you’ll love these vegan, healthy and gluten free breakfast fritters and if you’re looking for more savoury inspiration, how about my Smoked Paprika Scrambled Tofu on Toast, Vegan Cheese and Sun Dried Tomato Scones or serve the fritters with some Smoky Aubergine Baba Ganoush or Edamame and Artichoke Hummus.
Cauliflower and Sun-Dried Tomato Breakfast Fritters
Flavour-packed, vegan and gluten-free fritters packed with vegetables, protein and rich sun-dried tomato Mediterranean flavours. These fritters are perfect for a lazy weekend brunch with friends or to make and eat on the go mid-week.
- 2 tbsp chia seeds with 6 tbsp water
- 200g cauliflower (stems and florets)
- 1 tbsp tomato puree
- 40g sundried tomatoes, chopped
- 100g carrot, peeled and grated
- 1 tsp garlic granules
- 1 tsp mixed herbs
- 90g chickpea flour
- 2 tbsp nutritional yeast
- 1 tbsp tamari
- Salt and black pepper
- To serve:
- 2 handfuls green salad leaves
- 8 cherry tomatoes, halved
- 2 tbsp coconut yoghurt
- 1 avocado
- 2 tbsp lime juice
- 1 tbsp olive oil
- Chilli flakes
- Salt and black pepper
1. Preheat the oven to 180Fan/200*C and line a baking sheet with parchment paper.
2. Stir together the chia seeds with water and leave to rest for 10 minutes to form chia eggs.
3. Blitz the cauliflower in a food processor until a fine “rice” forms. Add to a large mixing bowl and add in all the other fritter ingredients (including the chia eggs), seasoning to taste with salt and black pepper.
4. Using a spoon, divide the mixture into 6 fritters (it will be sticky) and shape into rounds.
5. Bake in the oven for 12-15 minutes until golden brown and starting to crisp up.
6. Meanwhile, mash the avocado flesh with a fork and add in the lime juice, olive oil, a pinch of chilli flakes and some salt and black pepper.
7. Serve the fritters with the salad leaves and smashed avocado, a drizzle of coconut yoghurt and the tomatoes.
I do hope you’ll enjoy these Cauliflower and Sun-Dried Tomato Breakfast Fritters and do let me know your thoughts below. Tag me in your creations – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With breakfast fritters of love x