Spiced cauliflower and paneer fritters
serves
4
Spiced cauliflower and paneer fritters
“Paneer, a fresh cheese used in Indian cooking, is available in supermarkets” - Matt Moran.
Ingredients (14)
- ½ cauliflower (about 700g), outer leaves discarded, cut into small florets
- 200g paneer, chopped
- 1 cup coriander leaves and stalks, coarsely chopped
- 1½ cups (225g) chickpea flour (besan)
- 3 tsp turmeric
- 3 tsp ground cumin
- 3 tsp ground coriander
- Pinch of dried chilli flakes
- 1 tsp baking powder
- 3 eggs, lightly beaten
- 400ml can coconut milk
- 4 sprigs curry leaves, leaves chopped
- 100ml coconut oil
- Fried curry leaves (optional), watercress tips, sweet lime pickle & Greek yoghurt, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Place cauliflower, paneer and coriander in a food processor and pulse in short bursts until finely chopped
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2.Combine chickpea flour, spices, baking powder and ½ tsp salt flakes in a bowl. Make a well in the centre, add egg and gradually whisk in along with the coconut milk until a smooth batter forms. Stir in cauliflower mixture and curry leaves.
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3.Heat a quarter of the oil in a large frying pan to medium heat. Spoon ¼-cupfuls of mixture for each fritter into the pan and cook for 3 minutes each side until golden and cooked through. Transfer to a plate lined with paper towel and loosely cover with foil to keep warm. Repeat with remaining ingredients.
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4.Divide fritters among serving plates, top with fried curry leaves (if using) and watercress and serve with lime pickle and yoghurt.
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