Cauliflower fritters with spiced yoghurt
Cook time & preparation
- Cook time: 20 mins
- Preparation: 20 mins
- Serves 4
Ingredients
For the fritters
1 cauliflower (around 500g) broken into florets
100g buckwheat (or plain) flour
1/2 teaspoon baking powder
4 eggs, lightly beaten
1 clove garlic, crushed
2 tablespoons flat-leaf parsley, finely chopped
2 teaspoons ground cumin
1/2 teaspoon ground coriander
Salt and pepper to taste
1 tablespoon olive oil
For the spiced yoghurt
300g Greek yoghurt
1 teaspoon ground cumin
1 tablespoon lemon juice
2 tablespoons chopped coriander
Method
- Place the cauliflower florets in a large pan of simmering salted water for around 15 minutes until tender. Drain and mash with a fork. The smoother the mash the smoother the texture of the fritters will be
- Sift together the dry ingredients – flour, baking powder, cumin, coriander and salt and set aside
- In a large bowl, whisk together the eggs, garlic, dry ingredients and parsley and mix well and add the cauliflower to form a batter
- Gently heat the olive oil in a large frypan and add 1-2 tablespoons of the batter to form individual patties. Gently fry until golden brown and just cooked through, around 3-4 minutes each side
- Remove from the heat and drain on kitchen towel
- To make the spiced yoghurt mix all the ingredients together and mix until combined
- Serve the fritters on a bed of spinach with the spiced yoghurt on the side for dipping.