Cauliflower and Feta Fritters

Name: Cauliflower and Feta Fritters
Cuisine: British
Ingredients: 1 small cauliflower; Olive oil, for drizzling and frying; 1 egg; 40 g plain flour; Lemon zest; 100 g feta cheese, crumbled; Dash paprika; 1 tsp fresh or dried thyme; 2-3 tbsp milk; Handful grated Parmesan; Salt and black pepper; 3 tbsp Greek yogurt; to taste Ground cumin,

Joanne @JoanneinBath

Bath, UK

A good way to use up a cauliflower, these tasty little fritters are served with cumin flavoured yogurt. I ate these hot with wilted greens in butter and cumin and my daughter ate the rest cold when she came home after a night out!

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Ingredients

1small cauliflower
Olive oil, for drizzling and frying
1egg
40 gplain flour
Lemon zest
100 gfeta cheese, crumbled
Dashpaprika
1 tspfresh or dried thyme
2-3 tbspmilk
Handfulgrated Parmesan
Salt and black pepper
3 tbspGreek yogurt
to tasteGround cumin,

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Steps

1

Split the cauliflower into very small florets and lay in a single layer in a roasting tray. Sprinkle with olive oil and roast in the oven at 180C/Gas 4 for about 15 minutes until just tender.
2

In a mixing bowl add the egg, lemon zest, feta, flour, paprika, thyme, milk, Parmesan, pepper and salt and mix to a thick batter.
3

Crush the cooked cauliflower with a potato masher to small pieces then mix in with the batter.
4

Heat a frying pan with some light olive oil and add dollops of fritter batter. When golden on the bottom, flip over and cook the other side.
5

Then turn the heat right down and cook on both sides for another 5 minutes or so to cook right through and get the outsides really crusty.
6

Mix the yogurt in a small bowl with some cumin and a little salt.
7

Serve the fritters with the yogurt and a drizzle of sweet chilli sauce.

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Cooksnaps

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Joanne @JoanneinBath

on January 04, 2017 23:40

Bath, UK

I enjoy cooking mostly because I like eating, but also because it's a great way to relax at the end of the day. I work in book publishing and especially enjoy creating cookbooks written by cooks who love cooking and sharing food rather than creating show stopping dishes that take days to put together. As Nigel Slater would say; 'we are, after all, simply making ourselves something to eat'. I live with my lovely daughter Isobel who rarely pays any kind of compliment but will occasionally admit something I've cooked was quite nice, and our dog Piper, who will eat anything.