Air Fryer Cauliflower Cutlets
Golden air fryer cauliflower cutlets made with potatoes, red lentil flour, and spices. A delicious, plant-based snack or side dish ready in under 25 minutes of active cooking time.
Servings: 12
Equipment
- Air fryer
- Food processor
Ingredients
- 500 gms cauliflower florets
- 300 gms potatoes boiled and grated
- 1 tablespoon curry powder
- ½ tablespoon paprika
- ½ tablespoon salt
- 2 tablespoons nutritional yeast flakes
- ¼ cup red lentil flour or chickpea flour
- oil for brushing or spraying
Instructions
- Soak cauliflower florets in hot salted water for 15 minutes. Drain and cool slightly.
- Add cauliflower, curry powder, paprika, nutritional yeast and salt to a food processor. Pulse until it resembles a coarse crumb.
- Add grated boiled potatoesto the processor. Pulse again just until combined.
- Transfer mixture to a bowl. Add red lentil flour and mix thoroughly to form a mouldable dough.
- Scoop out portions and shape into round patties, about ½ inch thick.
- Arrange on a parchment-lined tray. Brush with olive oil and freeze for 3–4 hours to help them firm up.
- Preheat air fryer to 180°C (356°F). Place frozen cutlets in the basket. Spray lightly with oil.
- Air fry for 20–22 minutes, flipping halfway through and spraying with oil again. Cook until crisp and golden brown on both sides.
- Serve hot with a chutney or tomato ketcup.