Cauliflower latkes
These little fritters are really good and could be eaten for brunch, lunch or dinner. I have added cauliflower, which gives them a delightful twist.
Makes 12
Latkes
2 potatoes, waxy variety (nadine), scrubbed 1⁄2 medium onion,
1 mediumsized cauliflower, cut into florets 1⁄2 tsp turmeric 1⁄4 tsp ground coriander
1 egg
2 spring onions, sliced finely salt and pepper
Coriander yogurt
150g unsweetened yogurt
1 bunch coriander, roughly chopped 8 mint leaves, finely chopped
1⁄2 lemon, juice
1 garlic clove, crushed pinch salt and pepper
Method
Make the yogurt sauce by combining all the ingredients and mixing well. Leave in the fridge until required.
Place the cauliflower florets in a food processor and process until you have a fine crumblike texture. Put in a large bowl.
Grate the potatoes and onions. Squeeze in a clean cloth to remove as much liquid as possible. Add to the cauliflower.
Add the turmeric, ground coriander, salt, pepper, egg and spring onion and mix well to combine.
Generously cover the bottom of a large heavybased fry pan with oil and heat. When hot, add generous spoonfuls of mixture. When golden (about three minutes), carefully turn over and cook the other side for a further two minutes or until golden.
Remove and drain on kitchen paper.
Continue cooking the remainder of the mixture.
Serve warm with the coriander yogurt.