Cauliflower & cheese fritters with warm pepper relish

Cauliflower & cheese fritters with warm pepper relish

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(5 ratings)

Prep: 30 mins Cook: 1 hr, 20 mins

Easy

Serves 5
Crispy vegetable fritters with tangy dip that everyone will love - perfect as a summer BBQ side

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal590
  • fat40g
  • saturates11g
  • carbs41g
  • sugars24g
  • fibre4g
  • protein20g
  • salt1.01g
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Ingredients

For the fritters

  • 1 cauliflower - you need 350g/12oz

    Cauliflower

    coll-ee-fl-ow-ah

    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 100 g/ 4 oz plain flour
  • 4 egg, beaten

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100 g/ 4 oz feta cheese, roughly crumbled into small chunks
  • 125g ball mozzarella, torn into small pieces
  • zest 1 lemon, plus wedges to serve

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • small bunch flat-leaf parsley, roughly chopped
  • olive oil, for frying

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

For the relish

  • 1 onion, chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 red pepper, chopped
  • small chunk ginger, finely grated

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 garlic clove, crushed
  • 1 red chilli, chopped (leave the seeds in)
  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tsp yellow mustard seed
  • 250 g/ 9 oz tomatoes, roughly chopped if large, left whole if cherry

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 50 g/ 2 oz soft light brown sugar
  • 50 ml/ 2 fl oz red wine vinegar
  • 2 tbsp sultana

Method

  1. For the relish, soften the onion, peppers, ginger, garlic and chilli in the oil in a large saucepan. Once softened, add the mustard seeds, tomatoes, sugar and vinegar. Cover and simmer for 30 mins, then uncover and simmer for 10 mins more until soft and sticky rather than too saucy. Turn off the heat and stir in the sultanas. This relish will keep in the fridge for up to 3 days, or freeze for up to a month.

  2. Boil a large saucepan of water. Quarter the cauliflower and cut away most of the central large stalk. Weigh 350g cauliflower for the recipe and put the rest in the fridge to use another time. Very roughly chop the cauliflower – you should end up with a mix of small florets and some finer bits. Once the water is boiling, add all the cauliflower, cover and cook for 3 mins exactly. Immediately drain, then tip everything back into the saucepan and put back over a low heat, to dry out for a few mins.

  3. Put the flour into a large bowl with plenty of seasoning and gradually whisk in the eggs to make a smooth batter. Stir in the cheeses, lemon zest and most of the parsley, then gently stir in all of the cauliflower.

  4. Pop your oven on low so you can keep the fritters warm while you cook in batches. Place an old sturdy oven tray (anything flimsy might buckle) or a sturdy frying pan or griddle straight onto the barbecue. Wipe with some olive oil, then spoon on some mixture to make roughly 10-12cm round fritters. Fry for 3-5 mins until golden underneath and the batter just looks set on the top, then use a fish slice to flip the fritters over and press down with the back of the slice to squash any big cauliflower bits and flatten the bottoms a bit. Cook again for 3-5 mins until golden, then transfer to a parchment-lined tray and keep warm in the oven while you cook the rest.

  5. To serve, warm up the relish slightly, scatter the fritters with remaining parsley and add some lemon wedges.

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Comments (5)

rubyfitz's picture
5

Super easy to make and even better to eat.
I added a little chilli salt pepper and a hint of mixed herbs, lovely

lizleicester's picture
4

Didn't put cheese in the fritters (due to allergy) but increased the salt and pepper and found that the relish easily made up for tendency to blandness. Used the very 1st of the eggs from our own chickens - much excitement!

lectorix's picture
5

Made only the fritters - my 3-year-old daughter loved them. But needed salt and pepper for seasoning - otherwise it would be tasteless. We adults took the fritters as a side dish to a lovely steak.

retrovicky's picture
4

Only made the relish, which is the recipe i wanted!

Really really tasty which we had with burgers! Following day put some of the relish with ham, salad inside a pitta. Gorgeous!

reidjan's picture
3

liked this recipe though it is fiddly, would be tempted to make the fritters smaller and use as a starter - the fritters themselves are a bit tasteless with all the taste in the relish

Questions (1)

ilove2shop's picture

What can i sub for red wine vinegar?

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