Recipe: Easy cauliflower fritters

DIXIE ELLIOTT
Last updated 12:51 01/07/2014
Fritters
Steve Brown

SNACK ON THESE: Tasty and easy - these cauliflower fritters are perfect for a light Sunday lunch.

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Fritters are always a favourite and these prove just how delicious the humble cauliflower can be.

CAULIFLOWER FRITTERS WITH TOMATO AND SPINACH

NEED TO KNOW

Main ingredient Cauliflower
Type of dish Canapes
Course Finger food
Cooking time 30 min - 1 hour
Serves/makes 16 fritters
Special options Kid-friendly

 

 

 


1 large cauliflower (1.4kg), cut into florets
1⁄4 cup pine nuts
1⁄3 cup olive oil
1 onion, finely chopped
1⁄2 cup flour
11⁄2 cups fresh white breadcrumbs
1 cup finely grated parmesan
1⁄2 cup semi-dried or sundried tomatoes, coarsely chopped
1⁄2 cup coarsely chopped basil leaves
1 egg, lightly beaten
250g cherry tomatoes, halved
2 garlic cloves, thinly sliced
4 handfuls baby spinach leaves
shaved parmesan and basil leaves to serve

1. Simmer the cauliflower in a pan of boiling salted water for 10 minutes or until tender. Drain and mash coarsely. Reserve.

2. Meanwhile, toast the pine nuts in a frying pan over medium heat until golden then remove to a board and chop. Heat 1 tablespoon of the oil in the frying pan. Add the onion and cook for 5-7 minutes or until soft. Add the onion, pine nuts, flour, breadcrumbs, parmesan, sun-dried tomatoes, basil and egg to the cauliflower.

3. Stir until well combined then taste and season with salt and freshly ground black pepper. Shape 1⁄4 cupfuls of the mixture into fritters and put on a large plate.

4. Heat 2 more tablespoons of oil in the frying pan. Cook the fritters, in batches, for 3 minutes each side or until golden and heated through. Remove to a plate and cover to keep warm.

5. Heat the remaining oil in the pan. Add the tomatoes and garlic and cook, stirring, for 3 minutes or until the tomatoes have softened. Add the spinach and 1 tablespoon water. Cover and cook for 2 minutes or until the spinach has just wilted.

6. Put the fritters on 4 serving plates and sprinkle with parmesan and basil then serve with the tomato mix.

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