CAULIFLOWER FRITTERS

Makes: 15

1 small or 1/2 large (300 g)

■ cauliflower

5 green onions, finely chopped ■

Large handful (25 g) flat-leaf

■ parsley, finely chopped

1 tbsp (15 mL) finely chopped

■ mint leaves

2 cloves garlic, very finely

■ chopped

1/2 tsp (2.5 mL) salt

■

1/2 tsp (2.5 mL) ground cumin ■

1/2 tsp (2.5 mL) nine spice mix ■

(recipe below)

1/4 tsp (1 mL) turmeric

■

1 cup (120 g/250 mL)

■ all-purpose flour (or use a mix of all-purpose/plain and whole wheat)

4 eggs, beaten

■

Olive oil, for frying

■

1. Chop the cauliflower into large chunks and steam or boil until fork-tender but not too soft, about 5 minutes. Remove from the heat, allow to dry for a few minutes then chop into small pieces.

2. Put the cauliflower into a large mixing bowl and add the green onions, parsley, mint, garlic, salt and spices. Gently toss to combine without mashing the cauliflower.

3. Add the flour and eggs and mix well. At this point, the mixture can be used immediately or set aside in the refrigerator for several hours until ready to use.

4. To pan-fry, pour enough oil into a large frying pan to reach at least 2 cm (3/4 inch) up the sides. Place over medium heat until a drop of the mixture bubbles up right away. Scoop about 4 tbsp (60 mL) of the mixture into the pan, pressing it gently with the back of a spatula to flatten. Add several more scoops, leaving enough room between them to make flipping easier.

5. Cook for 3-4 minutes on each side, or until golden brown. Drain the cooked fritters on paper towels while you cook the remainder (the fritters can be kept warm in a low oven until you are done frying).

Note: The cauliflower can be steamed and chopped up to one day in advance and left, uncovered, in the fridge until you are ready to prepare the fritters.