cauliflower fritters

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. 2. Boil a large saucepan of water. Quarter the cauliflower and cut away most of the central large stalk. you should end up with a mix of small florets and some finer bits. Once the water is boiling, add all the cauliflower, and cook until tender. 3. Put the flour into a bowl with plenty of seasoning and gradually whisk in the egg whites to make a smooth batter. Stir in the cheese, lemon zest and most of the parsley, then gently stir in all of the cauliflower. 4. Spray frying pan with some Fry Light spray, 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. 5. To serve, warm up the relish slightly, scatter the fritters with remaining parsley and add some lemon wedges.

Step 2

For the relish, soften the onion, peppers, ginger, garlic and chilli 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.

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