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

2 eggs

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.

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