Harissa-spiced cauliflower and feta fritters
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- 1 large cauliflower
- 3 medium eggs, beaten
- 1tbsp Asda Harissa Paste
- 70g plain flour
- 1tbsp semi-skimmed milk
- 2tbsp chopped parsley
- 200g feta
- 1tbsp rapeseed oil
- Extra Special Beetroot & Orange Chutney
Separate the florets from the stem of1 large cauliflower and roughly grate the stalk. Chop the florets into small pieces.
Stir together the eggs, beaten, harissa paste, plain flour, milk and chopped parsley until smooth. Season with black pepper.
Crumble the feta into chunks; reserve some to serve. Stir the rest through the harissa mixture, along with all the cauliflower.
Heat the rapeseed oil in a large nonstick frying pan over a low-medium setting. In batches, dollop tbsps of mixture in the pan, then fry for 2-3 mins each side, until golden.
Sprinkle the fritters with the remaining feta, then garnish with extra chopped parsley. Serve warm, topped with dollops of Extra Special Beetroot & Orange Chutney or your chosen chutney.