1small head of cauliflower, finely chopped or roughly blitzed in a food processor, approx. 400g/0.8lb
1 ½cupschickpea flour
½cupcoriander, (cilantro) finely chopped
1spring onion, (scallion) finely sliced
1teaspoonbaking powder, (gluten free if required)
1teaspoonfresh ginger, finely grated
1tablespoongaram masala
1teaspoonblack mustard seeds
½teaspoonsalt
1-2pinchescayenne pepper, optional
1cupwater
Cooking oil, for pan frying
Instructions
Heat a large frypan (skillet) over medium heat and add a little cooking oil of your choice.
Mix all ingredients in a large mixing bowl. Cayenne is optional - add it if you'd like a little extra heat, or leave it out if you prefer mild.
Once the pan is up to heat (it'll sizzle if you flick a drop of water into it), spoon heaped tablespoonfuls of fritter mixture into the pan.
Fry until golden brown, then carefully flip and cook until golden on the other side.
Keep cooked fritters warm and cook in batches until all of the mixture is used up.
Makes 18 fritters.
Notes
Nutrition information doesn't include cooking oil - you decide how much or little you'd like to cook with. Serve with your favourite creamy dipping sauce.