Cumin seeds are the perfect complement to the nutty, slightly sweet and crunchy texture of cauliflower, adding depth and warmth to the Cauliflower and Cumin Fritters. Serve golden crisp Cauliflower and Cumin Fritters with mango chutney and plain yoghurt.
Cauliflower and Cumin Fritter Recipe
Serves 4
Ingredients:
1 tbsp vegetable oil
1 tsp cumin seeds
1 brown onion, finely chopped
1 green chilli, deseeded, finely chopped
2 garlic cloves, crushed
3cm piece fresh ginger, peeled, finely grated
850g cauliflower, cut into florets
1½ cups self-raising flour
1 tsp sea salt flakes
1 tsp turmeric
1 tsp ground coriander
2 eggs
½ cup coriander leaves, roughly chopped
vegetable oil for deep frying
mango chutney and plain yoghurt, to serve
Method:
Heat oil in a frying pan over medium heat. Add cumin seeds; cook for 1 minute or until seeds start to pop. Add onion. Cook for 3 minutes. Add chilli, garlic and ginger. Cook for 1 minute. Transfer to a bowl. Set aside to cool.
Cook cauliflower in a saucepan of boiling water until tender. Drain; roughly mash. Cool. Combine flour, salt, turmeric and coriander in a bowl. Whisk eggs in a jug with ¼ cup water. Add to flour mixture; whisk until smooth. Add onion mixture, cauliflower and coriander leaves. Mix well.
Half fill a frying pan with oil; place over medium heat. Cook 2 tbsp mixture in batches for 2-3 minutes each side or until cooked. Serve with chutney and yoghurt.
