zoom Cauliflower & halloumi fritters with mango amba yogurt

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    Cauliflower & halloumi fritters with mango amba yogurt

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    Cauliflower & halloumi fritters with mango amba yogurt

    • Preparation time: 15 minutes
    • Cooking time: 30 minutes
    • Total time: 45 minutes 45 minutes

    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.  

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