Ingredients
The following ingredients have 4 Servings
- 1 small cauliflower (chopped into small florets (about 350g or 12.3 oz))
- ½ tsp salt
- ½ tsp pepper
- zest of 1 lemon
- Small bunch fresh parsley (chopped)
- Small bunch chives (chopped)
- 60 g (1/2 cup) plain (all purpose) flour
- 1 clove garlic (peeled and minced)
- 50 g (1/2 cup) grated parmesan cheese ((use Italian-style vegetarian hard cheese for a vegetarian version))
- 1 medium egg
- 3 tbsp olive oil
- Tzatziki
- A few sprigs of fresh dill
Instruction
- Steam or boil the cauliflower florets for 6 minutes, then drain.
- Place in a bowl and crush lightly with a potato masher. It doesn't need to be smooth, just crushed enough to look like small gravel-sized lumps.
- Add in the salt, pepper, lemon zest, parsley, chives, flour, garlic, parmesan and egg. Mix together with a spoon to combine.
- Scoop out a heaped tablespoon of the mixture. Roll into a ball in your hands, squash flat and place on a plate. Repeat until all of the mixture is used. You should get 8-10 fritters.
- Heat the oil in a large frying pan on a medium heat.
- Working in two batches, fry the cauliflower fritters for 3-4 minutes, turn over and fry for another 3-4 minutes until well browned on both sides (keep the first batch warm in a low oven).
- Place the fritters on a serving plate. I like to top them with tzatziki and a sprig of fresh dill. Serve with extra tzatziki.
