Rethink your picnic with spicy, vibrant cauliflower fritters, ideal for dipping in a yoghurt and cucumber sauce. These would be great for an office packed lunch too!
Serves: 4
INGREDIENTS
½ head cauliflower
½ cup almond meal
¼ cup tapioca flour
3 free range eggs, beaten lightly
1 large clove garlic, chopped finely
handful mint leaves, chopped roughly
1 tablespoon fresh thyme leaves
1 teaspoon turmeric
1 ½ teaspoons cumin seeds
1 teaspoon fennel seeds
⅛ teaspoon cayenne pepper
generous pinch sea salt and cracked black pepper
Ghee or coconut oil for frying
To Serve: Yoghurt (can be coconut or greek yoghurt), lemon wedges and chilli flakes.
METHOD
Cut the cauliflower into florets and lightly steam. The cauliflower should be tender but not mushy. Leave to drain and then finely chop.
Place fennel and cumin seeds into a mortar and pestle and grind until the seeds are a rough powder.
Place all ingredients in a large bowl and mix until completely combined. Fry heaped spoonfuls of batter on a medium/high heat until golden. Each side will need roughly 3 minutes.
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latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!