Pitas with potato-cauliflower fritters and spicy chile-mango sauce

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Pitas with potato-cauliflower fritters and spicy chile-mango sauce

Vegan, Lean & Clean, Diabetes-Friendly, Dairy-Free, Mediterranean, Spicy

2 Servings, 460 Calories/Serving

35–50 Minutes

The gochujang is Korean. The fritters (aka pakoras) are Indian. And the pitas are Middle Eastern. Put ‘em together for a dinner that takes you places. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic russet or other white potato
  • 10 ounces organic cauliflower “rice”
  • 2 ounces organic shredded carrots
  • Sunbasket pakora seasoning blend (chickpea flour - cumin - coriander - turmeric - baking powder - cayenne)
  • 1 organic lime
  • Sunbasket spicy chile-mango blend (mango - gochujang)
  • 2 Atoria’s Family Bakery whole grain pita breads
  • 3 ounces organic baby arugula or other leafy greens
  • 2 tablespoons fried shallots

Nutrition per serving

Calories: 460, Protein: 14g (28% DV), Fiber: 13g (52% DV), Total Fat: 17g (26% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 2.5g, Saturated Fat: 2.5g (13% DV), Cholesterol: 0mg (0% DV), Sodium: 450mg (19% DV), Carbohydrates: 70g (23% DV), Total Sugars: 14g, Added Sugars: 1g (2% DV).
Contains: Wheat, Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Make the fritters

  • Scrub or peel the potato; using the large holes of a box grater or a food processor fitted with the grating attachment, coarsely grate the potato.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the potato, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Add the cauliflower “rice” and carrots and cook, stirring occasionally, until the vegetables are tender, 3 to 4 minutes.

Transfer the vegetables to a large bowl. Add the pakora seasoning blend and season with salt and pepper. Stir to form a batter that has the consistency of mashed potatoes. Wipe out the pan. 

2

Cook the fritters

In the same pan used for the vegetables, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Working in batches, spoon 2 tablespoons batter into the pan for each fritter, being careful not to crowd the pan. Press lightly with a spatula and cook, turning once, until the fritters are crisp and browned, 5 to 7 minutes. Transfer to a paper-towel-lined plate and season with salt. Add more oil between batches if needed. While the fritters are cooking, prepare the remaining ingredients. 

3

Make the spicy chile-mango sauce

  • Juice the lime. 

In a small bowl, stir together the spicy chile-mango blend and lime juice; season to taste with salt and pepper.  

4

Warm the pita breads

On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the pita breads, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast them in a toaster oven. Cut in half.

Serve

Transfer the pita halves to individual plates and fill with the fritters, arugula, and as much chile-mango sauce as you like. Garnish with the fried shallots and serve.

Kids Can!
  • Scrub the potato.
  • Stir the fritter batter.
  • Juice the lime.
  • Help assemble the pitas. 
  • Garnish with the fried shallots.