These are a flavour burst in every bite. Best eaten hot and right out of the pan, but that’s not always practical so you can keep them hot in the oven as well until you’re ready to serve them. These are really nice for a high vegetable dinner served with salad and are a huge favourite of ours.
- 2 tsp cumin seeds
- 1 onion, finely chopped
- 1 tsp chilli paste, or 1 small chilli de-seeded and finely chopped
- 2 tsp crushed garlic
- 2 tsp crushed ginger
- 1 cauliflower head, cut into florets
- 1.5 cups gluten free flour
- 1 tsp baking soda
- 1 tsp gluten free baking powder
- 1 tsp sea salt flakes
- 1 tsp turmeric
- 1 tsp ground coriander
- 2 eggs, lightly beaten
- 1/2 cup coriander leaves, roughly chopped
- vegetable oil for frying
- mango chutney and plain yoghurt to serve
Cook cauliflower in a saucepan of boiling water until tender. Drain water and roughly mash. Set aside and allow to cool completely.
Cook cumin seeds in a little oil in a frypan for a minute until they start to pop. Add onion and cook for a few minutes. Add chilli, garlic and ginger and cook for a little longer. Set aside to cool.
Combine flour, baking soda and powder, salt, turmeric and ground coriander. Whisk eggs in a jug with 1/2 cup water and add to the flour mixture. Whisk until smooth. Add the onion mixture, mashed cauli and coriander leaves and mix well.
Add oil to frypan and heat over medium heat. The original recipe calls for enough oil to deep fry, which is filling the frypan about half full of oil. I use a lot less than this, and you can even just use oven spray if you want to. Cook 2 tbsp mixture in batches of 3 or 4 for a few minutes each side.