Mexican cauliflower fritters
Whether you're looking for a quick snack for lunch or a delicious side plate, these spicy Mexican cauliflower fritters will hit the spot. The simple, sweet flavours of the humble cauliflower marry beautifully with the rich cheddar cheese, cut through with a kick of spicy jalapenos for a little heat. These easy fritters are delicious to eat fresh off the pan or as yummy leftovers. You won't be able to stop at one!
Ingredients
- 500g cauliflower, broken into florets
- 1/3 cup (50g) self-raising flour
- 3 eggs
- 2 tbs pickled jalapenos, finely chopped
- 50g cheddar, coarsely grated
- 2 tbs finely chopped coriander, plus extra sprigs, to serve
- 2 long green shallots, finely chopped
- 100ml extra virgin olive oil
- Lime wedges, to serve
Lime sauce
- 1/4 cup Greek-style yoghurt
- 1/4 cup mayonnaise
- 1 1/2 tbs lime juice
- 1 garlic clove, crushed
Method
1.Place cauliflower in a steamer placed over a saucepan of boiling water and steam for 15 minutes, or until just tender. Set aside to cool slightly.
2.For the lime sauce, whisk all ingredients in a small bowl until combined. Season.
3.Place cauliflower in a large bowl with the flour, eggs, jalapeno, cheddar, coriander and shallot. Using the back of a fork, roughly crush cauliflower and mix to combine. The cauliflower should break apart as you mix, but do not crush too finely; you want a bit of texture to the finished product. Season to taste.
4.Heat 2 tbs oil in a large non-stick frypan over medium heat. In batches, add 1/3-cup measures of fritter mixture and use a spoon to flatten slightly. Cook for 2-3 minutes on each side or until golden brown. Transfer to paper towel to drain. Repeat with remaining fritter mixture, adding a little more oil each time.
5.Scatter with extra coriander and serve with lime wedges and lime sauce.