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Cauliflower & squash fritters with mint & feta dip

Why not try something new!

Get experimenting with our other infused oils. The range includes Chilli, Garlic and Basil. The possibilities are endless!

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40 mins
Serves 4
Not too Tricky

1 0g gram (chickpea) flour
1 tsp turmeric
1 tsp ground cumin
small bunch coriander, finely chopped (optional)
Mr Hugh's rapeseed oil
150g natural yogurt
1 garlic clove, crushed
75g feta, mashed
2 tbsp finely chopped mint
pitta breads and salad, to serve

For the roast cauliflower & squash base
cauliflower, split into florets, the stalk cut into cubes
½ large butternut squash, cut into cubes
Mr Hugh's spray  


Heat oven to 180C/160C fan/gas 4. Spread out the cauliflower and squash on a large oven tray and spray with Mr Hugh's. Roast for 25 mins, or until tender. If you're making the base ahead of time, you can leave it to cool at this stage then freeze in an airtight container for up to a month. (Defrost fully before using in the next step.)

Put the flour in a bowl and gradually stir in 125-150ml water to make a batter as thick as double cream. Stir in the turmeric and cumin and some seasoning. Break up the cauliflower and squash a little and mix it gently into the batter. Add the coriander, if using.

Heat a little Mr Hugh's in a frying pan and when it is hot, drop 2 heaped tbsps of the mixture into the pan, spaced apart. Fry until the fritters are dark golden, about 2-3 mins each side. Remove, keep warm and repeat with the remaining batter.

Mix the yogurt with the garlic, feta and mint. Serve the fritters with the mint & feta dip, some salad and pitta breads.

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