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Cauliflower & halloumi fritters with mango amba yogurt
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Serves: 6 as a starter or snack
1 small cauliflower, trimmed and cut into florets
2 tbsp Cooks’ Ingredients Mango Amba Sauce
150g Essential Greek Style Yogurt
20g pack dill
250g plain flour
1 echalion shallot, finely chopped
1 clove garlic, finely chopped
125g Essential Cypriot Halloumi, coarsely grated
4 British Blacktail Free Range Large Eggs, beaten
1 tbsp Cooks’ Ingredients ZhougSunflower oil, for shallow frying
½ tsp Cooks’ Ingredients Hibiscus
1. Cook the cauliflower in a pan of boiling salted water for 15 minutes until tender. Drain well. Leave to cool slightly, then chop roughly.
2. Meanwhile, ripple the mango amba sauce and yogurt together in a small serving bowl and chill until ready to serve.
3. Reserve a few sprigs of dill to garnish, then roughly chop the rest and place in a large bowl with the flour, shallot, garlic and halloumi. Stir in the eggs and zhoug, then add the cooked, chopped cauliflower and mix vigorously to make a thick, coarse mixture.
4. Heat a little oil in a large frying pan and cook spoonfuls of the mixture for 3-4 minutes on each side, until cooked through and golden brown. Drain with a slotted spoon, blot dry on kitchen paper and keep warm. Repeat to make a total of 24 fritters, then transfer to a serving platter. Sprinkle with hibiscus flakes and the reserved dill and serve warm with the dipping sauce.
Typical values per serving:
This recipe was first published in May 2021.