Happy solstice! Summer for the northern hemisphere, winter for us in the southern hemisphere. It’s the start of longer, warmer days. A celebration of making it to mid winter (although we are still waiting for winter here in Sydney).
So to celebrate the shortest day of the year, here is a fritter … sun like with it’s vibrant yellow, seeds to represent rebirth, served with baby beetroot and spinach leaves.
A few points of note, I used vadouvan curry mix, which is a french inspired curry blend but you could use any other blend that you like. I also added nutritional yeast (just slightly addicted to this at the moment) but you could just omit this or use parmesan cheese as a substitute.
Lots of spices that complement the sweetness of the roasted cauliflower, matched with the hot, creamy mayo and sweet and sour bursts of the pomegranate seeds, these fritters make a wonderful addition to a mid winter celebration.
INGREDIENTS
1 head of cauliflower
1/2 cup panko breadcrumbs
1/2 cup besan flour
2 tsp vadouvan curry (french inspired curry mix)
1 tsp ground cumin
1 tsp turmeric
1/4 cup nutritional yeast
1 tsp chilli flakes
1 tbs nigella seeds
1 garlic clove, finely minced
2 eggs
1/2 tsp salt
oil for shallow frying
To serve:
1/2 pomegranate, seeds removed
1/4 cup Japanese mayonnaise (kewpi or other)
2 tbs Sriracha hot sauce
Baby spinach leaves
1 tsp sumac
lime cheeks
Method
Pre heat oven to 180°C / 355°F
Break the cauliflower head down to little florets, and chop up stem. Place on a baking tray or two, drizzle with a little oil and salt and cook in the oven for 20 minutes. Remove the oven and give a little toss, place back in the oven and cook till tender.
Place the cooked cauliflower in a food processor and blitz till it’s coursley ground.
Place all the ingredients, including the cauliflower into a large bowl and mix well.
Heat up enough oil in a fry pan to reach 1cm up the sides.
Make 1/4 cup size balls and squash down to make a fritter.
Carefully place the fritters into the hot oil and cook both sides till golden brown. Remove and drain on paper towel.
To serve…
Mix up the Sriracha hot sauce with the mayo and sprinkle on the sumac.
Scatter over the pomegranate seeds and lettuce leaves.
Squeeze the lime and then enjoy!
- 1 head of cauliflower
- ½ cup panko breadcrumbs
- ½ cup besan flour
- 2 tsp vadouvan curry (french inspired curry mix)
- 1 tsp ground cumin
- 1 tsp turmeric
- ¼ cup nutritional yeast
- 1 tsp chilli flakes
- 1 tbs nigella seeds
- 1 garlic clove, finely minced
- 2 eggs
- ½ tsp salt
- oil for shallow frying
- To serve:
- ½ pomegranate, seeds removed
- ¼ cup Japonese mayonaisse
- 2 tbs sriracha hot sauce
- Baby spinach leaves
- lime cheeks
- Pre heat oven to 180°C / 355°F
- Break the cauliflower head down to little florets, and chop up stem. Place on a baking tray or two, drizzle with a little oil and salt and cook in the oven for 20 minutes. Remove the oven and give a little toss, place back in the oven and cook till tender.
- Place the cooked cauliflower in a food processor and blitz till it’s coursley ground.
- Place all the ingredients, including the cauliflower into a large bowl and mix well.
- Heat up enough oil in a fry pan to reach 1cm up the sides.
- Make ¼ cup size balls and squash down to make a fritter.
- Carefully place the fritters into the hot oil and cook both sides till golden brown. Remove and drain on paper towel.
- Mix up the Sriracha mayo and have it on the side.
- Scatter over the pomegranate seeds and lettuce leaves.
- Squeeze the lime and then enjoy!