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Cauliflower and cumin fritters with lemony yogurt dip
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1 small cauliflower, cut into small florets
40g plain flour
40g ground rice
1 tsp cumin seeds
1 tsp garam masala
pinch bicarbonate of soda
1 large egg, separated
150ml skimmed milk
4 tbsp low-fat Greek-style yogurt
28g pack fresh coriander, chopped
1 tsp grated lemon zest
sunflower oil, for frying
1. Steam the cauliflower florets for 4-5 minutes until tender then pat dry with kitchen paper and roughly chop. Stir together the flour, ground rice, cumin, garam masala, bicarbonate of soda and seasoning. Make a well in the centre and gradually beat in the egg yolk and milk to form a batter.
2. To make the dip, mix together the yogurt, coriander and lemon zest and season to taste. Set aside.
3. Whisk the egg white until stiff and fold into the batter then carefully stir in the chopped cauliflower.
4. Heat a non-stick frying or griddle pan and brush with a little sunflower oil. Drop spoonfuls of the cauliflower mixture onto the pan and cook on each side for 2-3 minutes until golden brown. Drain on kitchen paper and serve with the dip.
Typical values per serving:
This recipe was first published in December 2012.