Cauliflower Fritters

For a snack, party finger food, starter or side dish to a main course,

try these moreish cauliflower fritters.

If served as a snack or finger food,

make small fritters and serve with a falvoured mayonnaise.

Ingredients:
1/2 a cauliflower broken into small florets
275g self-raising flour
100g Parmesan cheese, grated
1 garlic clove, crushed with a little salt
50ml fresh parsley, chopped
Sea salt and freshly ground black pepper to season
3 eggs, lightly beaten
10ml fennel seeds
60ml olive oil for frying

Method:
Bring a saucepan of salted water to the boil, add the cauliflower and boil for 5-6 minutes or until tender. Drain well then set aside to cool.
In a large mixing bowl, combine the flour, Parmesan, garlic and parsley. Season with salt and freshly ground black pepper then mix in the eggs to make a thick batter, adding a splash of water if it's too dry. Gently stir in the cauliflower and fennel seeds.
Heat the olive oil in a large, heavy-based frying pan over a medium heat then drop tablespoonfuls of the cauliflower mixture into the pan, taking care not to overcrowd the pan. Cook for 2-3 minutes until golden, then turn them over and flatten slightly with a fork. Cook for a further 2-3 minutes, or until golden and cooked through.