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Cauliflower fritters with spicy dagga salsa

These cauliflower fritters are delicious served with a spicy tomato sauce

By , 26 April 2019

(11 votes)

Cauliflower fritters with spicy dagga salsa
  • Prep: 30 Mins
    Cook: 10 Mins

  • Serves: 6

Nutritional Info
Each 186g serving contains
  • Energy

    872KJ

    208KCAL

    10%
  • Fat

    16.7g

    med

    24%
  • Saturates

    3.0g

    med

    15%
  • Sugars

    3.5g

    low

    4%
  • Salt

    0.24g

    low

    4%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 469kJ/112kcal.
Ingredients
  • ½ head cauliflower, cut into florets
  • 1 heaped tsp ground turmeric
  • 10g flat leaf parsley, chopped
  • 1 onion, finely diced
  • 2 cloves garlic, crushed
  • 1 green chilli, diced
  • 1/2 tsp caraway seeds
  • 6 medium eggs
  • ¼ tsp baking powder
  • 2 tsp plain flour
  • 50ml olive oil
  • FOR THE SPICY TOMATO SAUCE:
  • 3 cloves garlic, crushed
  • 2 red chillies, chopped
  • 4 ripe tomatoes, chopped
  • 10g dill
  • Juice ½ lemon
  • 50ml olive oil
Method
  • Put the cauliflower into a pan of boiling water with the turmeric and cook for 4mins, until soft but not mushy. Drain and set aside on kitchen roll to cool and crush lightly with a fork to flatten.

  • In a bowl, stir together the parsley, onion, garlic, chilli, caraway, eggs, baking powder and flour until combined.

  • Heat a little of the olive oil in a small frying pan on a medium setting. Put one piece of cauliflower in the centre of the pan and ladle over enough batter to cover. Cook for 30 seconds then flip and cook the other side for another 30 seconds, until lightly brown.

  • Lift out of the pan and set aside, and repeat with the rest of the oil, cauliflower and batter mixture.

  • Stir together the ingredients for the spicy tomato sauce and serve drizzled over the fritters.