Cauliflower fritters with spiced yoghurt

INGREDIENTS (Serves 4)

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

  1. 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
  2. Sift together the dry ingredients – flour, baking powder, cumin, coriander and salt and set aside
  3. In a large bowl, whisk together the eggs, garlic, dry ingredients and parsley and mix well and add the cauliflower to form a batter
  4. 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
  5. Remove from the heat and drain on kitchen towel
  6. To make the spiced yoghurt mix all the ingredients together and mix until combined
  7. Serve the fritters on a bed of spinach with the spiced yoghurt on the side for dipping.

 


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