Cauliflower Tikkis or Croquettes

Crisp and spicy cauliflower bites with an Indian twist. Very moreish. Perfect with cocktails or as a side to liven up dinner.

This is a delectable but tempered down, toddler friendly version.

You can jazz them up with cheese, bacon or shrimp. Spice them up or tame them down.

Cauliflower croquettes

Cauliflower croquettes


2 small cauliflowers, approx. 750 grams

1/2 cup crispy onions

3/4 cup breadcrumbs (Panko)

salt to taste

2 teaspoons crushed black pepper

2-3 tablespoons chopped coriander leaves

1 large potato, boiled and mashed

1/2 a medium green chilli, chopped fine (optional)

1 tsp grated ginger

1 pinch of turmeric

1 teaspoon of chaat masala*

Makes: About 20 – 24 croquettes


1. Lightly steam the cauliflower heads with a pinch of turmeric. (The turmeric gets rid of the ‘freshly stewed’ smell which I absolutely HATE.)

2. Grate the cauliflower and squeeze out any water. Mash the potato with a fork. Mix well.

3. Add in the onions, chopped chilli, ginger, coriander leaves, chaat masala, salt and pepper. Mix well.

4. Take a ping pong sized ball of the mixture and shape into oblong croquettes. Keep aside.

5. Grease a baking tray with olive oil. Preheat the oven for 10 minutes at Gas Mark 5 / 200C / 400 F.

6. Roll the croquettes in the panko crumbs and place them on the greased tray.

7. Bake them for about 15-20 minutes or until the breadcrumbs turn golden. Make sure you rotate the trays, back to front and across the shelves.

8. Serve hot with ketchup or a mint chutney or even a cooling cucumber yoghurt dip.


1. I used a potato to bind the croquettes but you could also use 1 egg white, beaten stiff and folded into the mixture. This should make the croquettes lighter than the potato version.

2. I prefer Panko breadcrumbs for their crispy texture but you could also use breadcrumbs from an old sourdough bread.

An option to breadcrumbs is to roll the croquettes in rice flour for a crisp coating. The texture is quite different to the breadcrumbed version. Give it a go!

3. Chaat masala* is an Indian spice mix that contains, among other things, dried mango powder, mint, mace and a few other spices. Any local Indian shop should carry this. If you can’t get hold of it, substitute with 1 teaspoon of ground cumin and coriander seeds and add a dash of lime to the croquette mix.

About The Weekend Baker

Weekend baker, cook book collector, gatherer of family recipes.
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5 Responses to Cauliflower Tikkis or Croquettes

  1. offmotorway says:

    Mmm, love cauliflower recipes – these sound great!

  2. Elsie says:

    This looks so yummy! My hubby likes his food very spicy but I prefer mine a bit on the milder side. I look forward to seeing what you have featured during the A-Z Challenge. This is going to be a ton of fun!

    Take care,

    AJ’s wHooligan in the A-Z Challenge

    • Thanks, Elsie. You could always tone down the spices. Just add what you like and ignore what you don’t. That’s the beauty of it.
      Look forward to A-Z and to visiting your blog !

  3. Elin Linnea says:


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    • Hi Elin,

      Many thanks for the invitation to myTaste and for your kind words about my blog.

      I have just added my blog via the link you shared.

      Look forward to linking with myTaste.


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