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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
RecipeCorn, Coconut and Herb Fritters with Avocado and Rocket
RecipeBrown Rice, Broadbean and Mint Falafels with Walnut Cream
Article by Kelly Gibney
RecipeSpiced Broccoli, Turmeric and Goat's Cheese Fritters
Article by Kelly Gibney
RecipeAsparagus and Herb Tart with a Walnut and Buckwheat Crust
Article by Kelly Gibney
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!