Crisp cauli croquettes

I am always looking for new canapes and this one has been very popular. It’s quick to make and can be prepared in advance, then reheated in the oven. The spice combination is my personal preference but feel free to experiment with different spices more to your own taste.

Serves: 4

INGREDIENTS

200g plain flour

50g cornflour

1 tbsp baking powder

2 tsp harissa spice/ paprika 2-3 eggs Sunflower oil, for frying 1 large cauliflower, cut into florets

Dressing

150g coconut soya yoghurt 2 tbsp lemon juice

1 tbsp tahini paste

2 tbsp fresh parsley

4 tbsp pomegranate seeds for sprinkling

METHOD

Turn your oven on low. Put half the plain flour in a bowl and season well with salt and pepper.

Put the rest of the flour in another bowl, add the cornflour, baking powder and spices.

Whisk the eggs into a third bowl.

Heat the oil in a deep frying pan – 8cm deep or deep fat fryer to 180°C.

Working in batches, coat the cauliflower in the plain flour, dip it in the egg, shaking off any excess, and then roll in the cornflour mixture to coat evenly.

Using a slotted spoon or basket lower the cauliflower pieces into the hot oil. Fry for 2-4 minutes or until the outside looks crisp and golden.

Transfer to a baking sheet and put in the warm oven while you fry the rest.

Spread 75g yoghurt on a serving plate and top with the croquettes. Mix the remaining yoghurt, lemon juice, tahini paste, herbs and seasoning and drizzle over the cauliflower. ●Top with the pomegranate seeds and chopped herbs.

www.jewishcookery. com