I’m a happy omnivore, there’s no doubt about that. I love meat and vegetables equally.
That said, every meal I make doesn’t have to have the perfect meat/dairy/grain/veg ratio. For me, balanced eating means eating a variety of nutritious foods in a variety of ways.
On Sundays, instead of a roast I’ll often make a big pot of curry. Often after a trip to our local greengrocer, I’ll come back with a big, beautiful cauliflower. I always buy the cauliflower with the intention of making a healthy, low-fat soup, but this never actually happens – I end up making these fritters, instead.
If we’re having curry, I will fry them by the spoonful in an attempt to make something like a pakora. If we have fresh greens, I’ll make a big pancake-style fritter and we’l have that for dinner instead of the curry.
With an easy dipping sauce, fresh torn mint, some cucumber and fresh salad leaves, these fritters are unbelievably good.
If you like cauliflower you will love these, I promise. I use chickpea (also called gram) flour, but they are just as good made with plain white flour.
Makes six large fritters or 12 smaller ones
1 large cauliflower head, roughly chopped and steamed until tender
200g gram (chickpea) flour, or an equal amount of plain flour
Juice from 1/2 lemon (or a whole lemon if it's small)
2 tsp sea salt
1/2 tsp pepper
1 tbsp mild curry powder
1 tsp cumin seeds
1 red chilli, finely diced (take out the seeds/membrane if you don't want much heat)
1 tsp fresh grated ginger
2 cloves garlic, minced
For the sauce:
2 tbsp mayonnaise
2 tbsp store-bought mango or mint and coriander chutney
Squeeze of lemon
Pinch of salt
Red onion (optional)