Cauliflower fritters Makes about 36
Stuff we need 6 teaspoons flour 6 teaspoons 3 teaspoons 3 teaspoons
cumin seeds coriander seeds salt ground turmeric
1 cup chickpea 1 ½ Kilo cauliflower 3 eggs ¾ cup vegetable oil
3 teaspoons ground ginger 1 ½ teaspoons cayenne pepper
Stuff to do
Pre heat oven to 120 Line oven proof dish with kitchen paper and place in oven to keep warm Heat small frying pan over medium heat and toast cumin seeds until they smell fragrant then repeat with coriander seeds Work the seeds into a coarse powder with mortar and pestle and tip into large bowl Add salt, turmeric, ginger, cayenne pepper and chickpea flour Cut the cauliflower into big pieces – include the stem Place a clean tea towel on the workbench; grate the cauliflower using the coarsest hole. When grating is done, wrap up cauliflower and squeeze out excess liquid over the sink Tip cauliflower into the large bowl with spices Crack eggs into the small bowl and whisk. Tip eggs into the cauliflower mixture. Mix together making sure the spices are spread through Using your hands, squeeze the mixture into small balls the size of a walnut Put yoghurt into small bowl Rinse mint leaves and dry by rolling a tea towel. Coarsely chop mint leaves and add to yoghurt and mix through with a spoon Cover and refrigerate Put about 1 ½ tablespoons of oil into frying pan and place over a high heat. When oil is hot, place cauliflowers balls onto slotted spoon and gently roll into oil. Carefully turn fritters until they are golden brown. When they are cooked put in dish in oven to keep warm. Serve warm