Vegetarian Cauliflower Fritters Recipes

Steps:

• Cook the cauliflower for about 6-8 minutes or until soft enough to mash; drain very well.
• Place the cauliflower in a large bowl and mash with a fork.
• Add in the eggs and all the remaining ingredients; mix to combine (adjust all seasonings and hot sauce to taste, if you find that the mixture is too wet then add in a little more flour).
• Heat a small amount of oil in a large skillet over medium-high heat.
• Working in batches drop about a heaping tablespoonful of batter into hot oil; brown one side then turn and brown the other side (about 3 minutes per side).
• Remove to a paper towel.
• Repeat with remaining batter, adding in a little more oil if needed.
• Serve with sour cream.

Steps:

• Heat oven to 180C/160C fan/gas 4. Toss the cauliflower and squash in oil and spread it out on a large oven tray. Roast for 25 mins, or until tender. If you're making the base ahead of time, you can leave it to cool at this stage then freeze in an airtight container for up to a month. (Defrost fully before using in the next step.)
• Put the flour in a bowl and gradually stir in 125-150ml water to make a batter as thick as double cream. Stir in the turmeric and cumin and some seasoning. Break up the cauliflower and squash a little and mix it gently into the batter. Add the coriander, if using.
• Heat a little oil in a frying pan and when it is hot, drop 2 heaped tbsps of the mixture into the pan, spaced apart. Fry until the fritters are dark golden, about 2-3 mins each side. Remove, keep warm and repeat with the remaining batter.
• Mix the yogurt with the garlic, feta and mint. Serve the fritters with the mint & feta dip, some salad and pitta breads.