Cauliflower, chickpea & feta fritters
Introducing my new favourite fritter; I first made this recipe ages ago and never returned to it. Not sure why as it’s a good un! Anyway, here it is making up for lost time as it’s back with a bang of flavour! Serve with roasted new potatoes, homemade slaw or a green salad. This recipe includes two dips as they’re both very quick to make, but you can choose one or the other. You could also just serve with Sriracha sauce, instead of making it into a mayo.
Ingredients
Makes 10-12 fritters
1 x 400g tin chickpeas, drained
1 small cauliflower, weighing about 850g leaves removed
1 tsp cumin
1 tsp coriander
1 tsp turmeric
1 tin 400g chickpeas
Handful of parsley, chopped
140g feta, crumbled
4 tbsp plain flour
1 tsp sea salt
1 egg
2 tbsp rapeseed oil approx
Lemon yoghurt
8 tbsp yoghurt
Juice & zest of 1 lemon
Pinch of salt
Sriracha mayo
1 ½ tbsp sriracha sauce
6 tbsp mayonnaise
Method
Preheat the oven to 200ºc. Place the cauliflower florets on a large baking tray and spread so they have a little room between each one, use two trays if any are touching. If you don’t leave enough space around vegetables when you’re roasting them then they will steam and go soggy rather than browned and caramelised.
Drizzle 1 tbsp of oil over the cauliflower and then sprinkle over the spices and a sprinkle of sea salt, mix well. Roast for 15 minutes and then turn and put back in the oven for another 10 minutes.
Set aside to cool and turn the oven down to about 80ºc - you’ll need it to keep the batches of fritters warm later.
Next drain the chickpeas and dry well with kitchen roll. Blitz in a food processor for a few seconds, so they resemble breadcrumbs.
Chop the cooled cauliflower into small pieces; you don’t want big chunks as the fritters won’t stick together.
Put the chickpeas, parsley, crumbled feta, flour and salt into a large bowl and mix well. Whisk the egg in a small bowl and then add to the mix.
I use a large ice cream scoop to measure and shape each fritter, but you could do it with a big spoon or with scales - aim for about 70-80g each.
Line a baking tray with parchment and put the raw fritters on it as you make them.
Make the dressings before you cook the fritters.
Heat 1 tbsp of rapeseed oil in a large frying pan and spread around before adding the first fritters. You’ll need to cook them in batches so the pan doesn’t get over crowded; I do 4-5 each time and I usually need to add about ½ tbsp of oil for each new batch so they don’t stick. Cook for 5 minutes each side on a medium heat until golden brown.
Put each batch on to another large tray and place in the oven to keep warm while you cook the rest.
TIP
Once you’ve shaped the raw mix, you can freeze the fritters at this stage. Find a tray or plate that will fit in your freezer and line it with baking parchment, space out the fritters on it and put in the freezer. Allow to harden for about 1 hour and then bing them off with a knife and transfer to a bag. This way they won’t stick together in a big lump. Defrost thoroughly before cooking.