Food

Cauliflower fritters with lime yoghurt recipe

The Stephanie Alexander Kitchen Foundation shows us a fresh way to prepare this flowery delight.

Written by Stephanie Alexander Kitchen Garden Foundation
cabbage pancakes with sour cream on a plate

The lime yoghurt is a simple but tasty addition to the cauliflower fritters, which are always lovely during winter. Just watch how long the cauliflower cooks until it is tender but before it is mushy.

This recipe is adapted from Yotam Ottolenghis Ottolenghi, the Cookbook (Ebury Press, 2008)

  • Serves: 6

Ingredients

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What to do

    1. Make the lime yoghurt first. In a medium mixing bowl, combine the Combine the lime juice and zest, coriander, yoghurt and oil then season to taste wit h salt and. Keep in the fridge while you make the fritters.

    2. Turn the oven on to 150°C and place serving dishes inside to warm.

    3. Place the cauliflower florets in a large saucepan of boiling water and cook over medium heat.

    4. Test after 15 minutes the cauliflower should be cooked until it is tender but not mushy.

    5. Drain in the colander in the sink.

    6. While the cauliflower is cooking, whisk together the onion, parsley, garlic, cumin, eggs, flour, cinnamon, turmeric, salt and pepper in a large bowl.

    7. When its all mixed well, add the warm cauliflower and stir with the wooden spoon, breaking down the cauliflower into the batter.

    8. Heat the frying pan and add vegetable oil.

Written by Stephanie Alexander Kitchen Garden Foundation

The Stephanie Alexander Kitchen Garden Foundation is a not-for-profit charity whose vision is to see children form positive food habits for life. The Foundation provides the inspiration, information, professional development and support for educational institutions to deliver pleasurable food education, in conjunction with educators, partners and the wider community.

kitchengardenfoundation.org.au

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