This recipe has been adapted from a recipe in Ottolenghi’s Plenty. You could alter the vegetable to reflect what is in season.
- 450g of cauliflower, cut into small florets, steamed until soft but not mushy
- 1/2 tablespoon olive oil plus 2 -4 tablespoons for cooking
- 5 shallots or 1-2 onions finely sliced
- 1 fresh chilli, deseeded and sliced, or half a teaspoon of dried chilli
- 25g of fresh parsley, finely chopped
- 3/4 teaspoon of ground coriander
- 1 teaspoon of ground cumin
- 1/4 teaspoon of ground turmeric
- 1/4 teaspoon of ground cinnamon
- 1 teaspoon of sugar
- 1/4-1/2 teaspoon salt
- 120g self- raising flour
- 1 tablespoon of baking powder
- 180ml of soya milk
- 55g of margarine, melted
Saute the onions in the oil for about 15 minutes, or until soft. Transfer to a large bowl and add the chilli, parsley, spices, sugar and salt. Cool.
In another bowl mix together the flour, baking powder, milk and margarine to form a batter. Gently mix into the onions and the cooked cauiflower.
Heat 2 tablespoons of oil in a large frying pan at medium heat. Gently spoon the mixture, in one tablespoon quantities, in the pan to form the fritters. Fry them for 2-3 minutes on each side or until golden and crisp. Remove from the pan, placing onto kitchen towel and keep warm. Continue making the fritters, adding extra oil as needed.
Serve warm with a yoghurt sauce or lemon juice.