The Weekly | July 19, 2016
Prep 30 mins
Cook 20 mins
½ head cauliflower, cut into small florets
1 cup self-raising flour
2/3 cup milk
400g can chickpeas, rinsed, drained
200g feta cheese, crumbled
2 green onions, finely chopped
¼ cup mint, finely chopped, plus extra leaves to serve
¼ cup vegetable oil
Smoked salmon, lemon wedges, to serve
1 cup natural yoghurt (try Nestlé Natural Set Yogurt)
½ cucumber, seeded, finely chopped
2 tsps lemon juice
1 garlic clove, crushed
½ tsp sumac (see tip)
1 In a large saucepan of boiling salted water, cook cauliflower 3 to 4 mins, until just tender. Drain well and pat dry.
2 In a large bowl, whisk flour, eggs and milk together. Stir cauliflower, chickpeas, feta,
onion and mint through. Season to taste.
3 In a large frying pan, heat oil on medium. Working in 2 batches, spoon ¼ cups mixture into pan. Cook 3 to 4 mins each side, until golden. Drain on paper towel.
4 In a small bowl, combine yoghurt, cucumber, lemon and garlic. Sprinkle with sumac.
5 Serve warm fritters topped with salmon, yoghurt and extra mint. Accompany with lemon wedges.
TIP: Sumac is a spice that lends a tart flavour to a dish. If you can’t find it, use lemon zest instead.