Friday night leftovers...

03 August, 2012

Earlier this week gardenglut posted about forgotten favourite recipes which I found quite amusing as I was reading it just after I had enjoyed a dinner consisting of a forgotten favourite of my own.

In my humble opinion, this is just about the tastiest thing you can do with cauliflower.

I call them Spiced Cauliflower Fritters, and they are delicious.

They are loosely based on a Hugh Fearnley-Whittingstall recipe from the awesome Veg Everyday cookbook.


However, I can't say I really follow a recipe for these. It's more of a chuck stuff togeather and mix, cook and eat type recipe.

Spiced Cauliflower Fritters with Radish Raita
(makes about 4 adult size meals)

1/2 large cauliflower*, cut into florets and finely sliced
1 onion, sliced**
roughly 1cup flour
roughly 4 big heaped tablespoons of spice mix - I use some premixed spices that I found at a lebanese greengrocer, and they are mixes of oragano, sumac, cumin, coriander, fennel, chives and chilli. I reckon any mix of cumin, coriander and fennel seeds (ground or whole, or a mix) plus any herbs, plus some chilli if you like the heat will work. Go on, live a little, be adventurous!!
1 tsp salt
enough water to moisten the mix without it being sloppy, around 1/2 to 3/4 cup
Oil (I use sunflower oil, but another oil wouldn't be a deal breaker)
4 large handfuls of spinach leaves, or other leafy greens of your choice
1 cup plain or greek yoghurt
1 bunch of radishes, finely sliced (French Breakfast is my preference)
juice of half a lemon
pinch of salt

*You can also use a mix of cauliflower and broccoli which is a little more colourful.
**This was the first time I've put onion in it, and it was FABULOUS! I will never leave them out again!

Method:
Put cauliflower and onion into a large bowl. (Trust me, the veg should only take up about 1/3 of the bowl otherwise mixing will be a pain. Don't say I didn't warn you...) Add the flour, spices and salt and mix well to combine. Add about half the water and mix well. If it's still dry and floury add more water and mix again, until there's no more flour. If it's dripping off a spoon its too wet, so add more flour. It won't look like much is holding the mix togeather, but it will be ok. I promise.



Pour enough oil into a frying pan to a depth of 1cm, and heat on medium. When hot cook 1 teaspoon of cauliflower mix as a test run. When cooked and cooled you can taste and see if the seasoning needs adjustment. I frequently need to add more spices as I like it quite full on.

Cook tablespoons of the mix until browned on both sides.


(Yes, that is a lot of oil. Yes, I am a dietitian. No, I don't use this much oil all the time, even though sometimes I would like to.)

Drain on kitchen paper.



To make the raita mix the yoghurt, radishes, lemon juice and salt. Done!



Serve the fritters on the spinach leaves, with raita generously dolloped on top.


They also make faboulous leftovers, which is how I'm enjoying them tonight. Nom, nom, nom!

5 comments:

  1. I make a very similar version of these but with chick pea (besam) flour. They are great sren't they. And I also think they suit homegrown cauliflower - particular if the florets separate as mine tend to do.

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    1. I've never tried making them with besam flour, I might have to give that a go! Agree on the homegrown cauli - if I could just get mine to produce!

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  2. Yum, and I have half a cauli in the fridge! As for spice mixes, I love cumin seeds, fennel seeds and chilli mixed together. Might have to try thins this weekend.

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    Replies
    1. Its a great way of using cauli, even one that's slightly past its best. Would love to hear what you think if you make it...

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