Cauliflower and cumin fritters with lime yoghurt

Ingredients

Fritters

  • 1 cauliflower
  • 120 g plain flower
  • 3 tbsp flat leaf parsley chopped
  • 1 garlic clove crushed
  • 2 shallots chopped
  • 4 eggs
  • 1 1/2 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 1/2 tsp ground turmeric
  • 1 1/2 tsp salt
  • 1 tsp black pepper
  • 550 ml oil

Sauce

  • 330 g Greek yoghurt
  • 2 tbsp chopped coriander
  • Grated zest 1 lime
  • 2 tbsp lime juice
  • 2 tbsp olive oil
  • Salt and pepper

Instructions

Sauce

1

Put all the source ingredients in a bowl and whisk well. Taste – looking for a vibrant, tart, citrusy flavour – and adjust seasoning. Chill or leave out for up to half an hour.

Fritters

1

Prepare the cauliflower, dividing it into different florets. Add to a large pan of boiling salted water and simmer for 15 minutes or until very soft. Drain into a colander.

2

Put the flour, chopped parsley, garlic, shallots, eggs, spices, salt and pepper in a bowl and whisk into a batter. When the mixture is smooth, add the warm cauliflower. Mix to break down cauliflower into the batter.

3

Pour sunflower oil into a pan – 1.5cm depth – and heat. When hot, spoon in generous portions of the cauliflower mixture, 3 tablespoons per fritter. Fry in small batches, controlling oil temperature so the fritters cook but don’t burn. They should take 3-4 minutes on each side.

4

Remove from pan and drain on a kitchen paper. Serve with sauce on the side.