
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.
latest issue:
Issue #102
Before we say goodbye to the the warmer weather, we're sneaking in one last bite of moreish nibbles inside the latest issue of dish. When it's time to retreat indoors, welcome the changing of the seasons with bountiful early autumn produce cooked to perfection. Our Dinner for Six Section will have you well prepared for all your family and friends by the time Easter rolls around with two stellar menus to choose from. And when the holidays are over, our snappy midweek meals will be waiting for you in our Food Fast section. You'll want to keep a glass handy, too, our top-rated Aussie Shirazes are the perfect accompaniment at dinnertime.