Cauliflower fritters with lemon yogurt


This is my take on an Ottolenghi recipe, which I found via I really like Yotam Ottolenghi’s recipes as they are fresh and full of flavour.
Serves 2 for lunch
For the Fritters
Half a head of cauliflower
1/2 cup of flour
2 tsp chopped parsley
1 clove of garlic crushed
1/2 brown onion, finely chopped
2 eggs
1 tsp ground cumin
1/2 tsp cinnamon
1/2 tsp turmeric
1/4 tsp sumac (don’t panic if you don’t have any, but it adds a lovely flavour)
1 tsp sea salt
1 tsp black pepper

For the yogurt
1 cup of natural yogurt
1 tbsp chopped mint
1 tbsp chopped parsley
The rind of 1 lemon
The juice of two lemons (save the rind off the second lemon for garnish)
1 tbsp olive oil
salt and pepper

For the yogurt
Mix all the ingredients in a jug and set aside.

For the fritters
Chop the cauliflower into small florets, discard the stalks and leaves. Place in a pot of boiling water, and boil for 15 mins or until really soft.
While the cauliflower is boiling, mix all the other ingredients in a bowl and whisk until smooth. Heat some neutral oil in a pan until hot (or use a non-stick pan) drain the cauliflower, then stir through the batter. Using a large spoon, dollop the fritters into the hot pan. Press them down slightly, and cook at a medium heat. They will need approximately 3 minutes on each side.
Serve on a plate with the yogurt drizzled over, and some fresh greens.


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