Let’s face it, cauliflower isn’t the most exciting of vegetables, but this simple recipe is a great way to take the humble veggie from bland to tasty.
Filled with parsley, chives and coriander, these fritters pack a punch on the flavour front with plenty of herbs and sharp parmesan tantalising the tastebuds.
If you’re not a coriander fan, don’t fret — you can substitute with whatever dried herb you like (try cumin) or leave it out all together. The best part is you can make this recipe with a plenty of other veggies, too. Sprinkle with parmesan cheese and enjoy!
- 1 cauliflower, cut into small florets
- 2 eggs, lightly beaten
- 2 tbsp finely chopped parsley
- 2 tbsp finely chopped chives
- 1/4 cup plain flour
- 1/2 tsp baking powder
- 1/2 tsp ground coriander
- 1/4 cup olive oil
- Finely grated parmesan, to serve
- Cook cauliflower florets in pan of boiling salted water for eight minutes.
- Drain, cool under running water, then drain again. Pat dry on paper towel.
- Place half florets in bowl and mash with fork.
- Whisk in eggs, herbs, flour, baking powder and ground coriander.
- Stir in remaining florets and season with salt and pepper.
- Heat one tablespoon of oil in large frypan over medium-high heat.
- Cook rounded tablespoons of the cauliflower mixture in batches for one to two minutes (adding remaining oil as necessary).
- Drain on paper towel and sprinkle with parmesan.