Cauliflower and Broccoli Fritters with Pawpaw Chutney

Delicious, nutritious and low waste! Don’t throw away those cauliflower or broccoli stems, they’re perfectly healthy and packed with nutrients! These cauliflower and broccoli fritters are just one way to use them. Paw paws are also in season end Autumn, and Winter, making this pawpaw chutney the perfect accompaniment. If a sweet chutney doesn’t tickle your tastebuds, then you should try this paw paw dipping sauce.

These fritters can be served as breakfast, paired with an egg, enjoyed as a snack, paired with some fresh salad or a tasty protein of your choice. You could also place these on a bun and enjoy them as patties for a burger!

You could top them with mince, or add some cheese.


Cooking Methods

  • Frying
  • Steaming



Prep Time

10 minutes

Cooking Time

1 hour


For the Pawpaw Chutney:

  • 30ml (2 Tbsp) olive oil
  • 1 onion, finely diced
  • 1 garlic clove, minced
  • 15ml (1 Tbsp) ginger, grated
  • 125ml (1/2 cup) sugar
  • 125ml (1/2 cup) white wine vinegar
  • 125ml (1/2 cup) water
  • 1 large ripe pawpaw, cut into 2 cm squares
  • 2.5ml (1/2 tsp) chili flakes
  • Zest of 2 lemons

For the Fritters:

  • ½ a cauliflower head, stalk, and all
  • ½ a broccoli head, stalk, and all
  • 2 eggs
  • 30ml (2 Tbsp) milk
  • 250ml (1 cup) flour
  • 5ml (1 tsp) baking powder
  • 125ml (1/2 cup) Food Lover’s Medium Fat Cheddar Cheese, grated
  • 30ml (2 Tbsp) coriander, finely chopped
  • Salt and pepper, to taste
  • Oil for cooking


For the Pawpaw Chutney:

  1. In a medium sized saucepan, sauté the onion until slightly translucent.
  2. Add the garlic and ginger and cook for a further minute or two. Stir in the sugar, vinegar and water and simmer until the sugar has dissolved. Add the pawpaw, chili flakes and lemon zest and bring to a boil.
  3. Reduce the heat and allow to simmer for 45 minutes. Mash the mixture and cook for a further 15 minutes. Let cool and spoon into a jar, keep refrigerated.
  4. For the Fritters:

    1. Steam the cauliflower and broccoli until soft. Allow to cool slightly then cut into small pieces. Alternately, you can use a masher to roughly mash it instead of cutting it. Set aside.
    2. Whisk the eggs and milk together in a large bowl, then add the flour and baking powder and mix well. Add the cauliflower, broccoli, cheddar cheese, coriander and seasoning and mix until well incorporated.
    3. Heat a large frying pan with a drizzle of oil and dollop 60 ml (1/4 cup) of the mixture into the pan. Cook each side on medium heat for 2 -3 minutes or until golden brown. Repeat with the rest of the batter.


What if I don’t have a food processor?

You can grate the broccoli and cauliflower.