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Leftover ham and cauliflower fritters

Name: Ham and cauliflower fritters recipe
Yield: 10
Ingredients: 500g cauliflower florets; 200g leftover ham, finely shredded; 1 garlic clove, crushed; 40.00 ml finely chopped flat-leaf parsley, plus extra to serve; 40.00 ml finely chopped chives; 20g parmesan; 10g breadcrumbs; 50g self-raising flour; 4 eggs, lightly beaten; 125ml olive oil; Lemon wedges and toast, to serve

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Jacqui Challinor's Mum's leftover smoked ham and cauliflower fritters

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by delicious. team

delicious. team

Nov 22, 2021

"This recipe has been a firm family favourite since the first time Mum made it. No Christmas spread at our house is complete without it!" – Jacqui Challinor

500g cauliflower florets
200g leftover ham, finely shredded
1 garlic clove, crushed
2 tbs finely chopped flat-leaf parsley, plus extra to serve
2 tbs finely chopped chives
1/4 cup (20g) finely grated parmesan
1/4 cup (10g) panko breadcrumbs
1/3 cup (50g) self-raising flour
4 eggs, lightly beaten
1/2 cup (125ml) extra virgin olive oil
Lemon wedges and toast, to serve

Method

1.

Cook cauliflower in a large saucepan of salted boiling water until tender. Drain well and set aside to cool.
2.

Place cauliflower in a large bowl with the ham, garlic, parsley, chives, parmesan, breadcrumbs, flour and eggs, and mix to combine. The cauliflower should break apart as you mix, but don’t be too forceful with it as you want a bit of texture to the finished product. Season to taste.
3.

Heat 2 tbs oil in a large non-stick frypan over medium heat. In batches, add 1/3 cup of fritter mixture and use a spoon to flatten slightly. Cook for 2-3 minutes on each side or until golden brown. Transfer to paper towel to drain. Repeat with the remaining oil and fritter mixture. Scatter with extra parsley and serve with lemon wedges alongside. (These fritters are best eaten hot and crispy out of the pan but the leftovers are also great warmed through and served on toasted sourdough the next day!)