Cauliflower & Cumin Fritters
Serves 4 1 tbsp vegetable oil
1 tsp cumin seeds
1 onion, finely chopped
1 green chilli, deseeded, finely chopped 2 garlic cloves, crushed
3cm piece fresh ginger, peeled, finely
850g cauliflower, cut into florets 1½ cups self-raising flour
1 tsp turmeric
1 tsp ground coriander
½ cup coriander leaves, roughly
Vegetable oil, for deep frying Mango chutney and plain yoghurt, to
Heat oil in a frying pan over medium heat. Add cumin seeds, then cook for 1 minute or until seeds start to pop. Add the onion and cook for 3 minutes. Add chilli, garlic and ginger. Cook for 1 minute, then transfer mixture to a bowl. Set aside to cool.
Cook cauliflower in a saucepan of boiling water until tender. Drain, then roughly mash. Cool.
Combine flour, 1 tsp sea salt, turmeric and coriander in a bowl.
Whisk eggs in a jug with ¼ cup water. Add to flour mixture, then whisk until smooth.
Add onion mixture, cauliflower and coriander leaves. Mix well.
Half fill a frying pan with oil, then place over a medium heat. Cook 2 tbsp mixture in batches for 2-3 minutes each side or until cooked, keeping fritters warm in a low oven as you go.
Serve fritters with chutney and yoghurt.
Popular all over the world as a spice, cumin seeds are the perfect complement to the nutty, slightly sweet and crunchy texture of cauliflower, adding depth and warmth to this flavoursome dish.