Cauliflower & Squash Fritters with Mint & Feta Dip

Prep: 30 mins

Cook: 40 mins

Serves 4

 

Ingredients:

  • 100g gram (chickpea) flour

  • 1 tsp turmeric

  • 1 tsp ground cumin

  • small bunch coriander, finely chopped (optional)

  • oil, for shallow frying

  • 150g natural yogurt

  • 1 garlic clove, crushed

  • 75g vegetarian feta, mashed

  • 2 tbsp finely chopped mint

  • pitta breads and salad, to serve

 

For the roast cauliflower & squash base:

  • 1 cauliflower, split into florets, the stalk cut into cubes

  • ½ large butternut squash, cut into cubes

  • 1 tbsp oil

 

Method:

STEP 1:

  • Heat oven to 180C/160C fan/gas 4.

  • Toss the cauliflower and squash in oil and spread it out on a large oven tray.

  • Roast for 25 mins, or until tender.

  • If you're making the base ahead of time, you can leave it to cool at this stage then freeze in an airtight container for up to a month. (Defrost fully before using in the next step.)

 

STEP 2:

  • Put the flour in a bowl and gradually stir in 125-150ml water to make a batter as thick as double cream.

  • Stir in the turmeric and cumin and some seasoning.

  • Break up the cauliflower and squash a little and mix it gently into the batter.

  • Add the coriander, if using.

 

STEP 3:

  • Heat a little oil in a frying pan and when it is hot, drop 2 heaped tbsps of the mixture into the pan, spaced apart.

  • Fry until the fritters are dark golden, about 2-3 mins each side.

  • Remove, keep warm and repeat with the remaining batter.

 

STEP 4:

  • Mix the yogurt with the garlic, feta and mint.

  • Serve the fritters with the mint & feta dip, some salad and pitta breads.

Pearce Vander MeedenComment