My gorgeous friend Amy and I have a lot in common – we have two boys, we love to cook, we hate to clean, we were both event managers in our pre-baby lives and we regularly compare and share recipes on and offline. She’s a super special chick and just quietly, I love her. In the last week we’ve been comparing cauliflower fritter recipes after I instagrammed the above photo a few weeks ago. So today, Amy and I are both posting a recipe for “our” cauliflower fritters. You can check hers out here.
My boys bought me a copy of the latest Donna Hay magazine for Mama’s Day. I used to subscribe to several magazines, this one included, but with current austerity measures and my love of food bloggers I have let the subscriptions lapse so it was a special treat. Mr loves going through the mag with some tiny post-it-notes and marking out the things he’d like for us to cook. This process has seen us add a huge variety of dishes and ingredients to our diet in the 15 years we’ve been living together. One of the recipes he book marked was a cauliflower, sage and cheese pasty. I had a fair bit of the mixture left and didn’t want to waste it so I made up a batch of fritters, adding a few more ingredients to the pasty mixture.
So, first up, the pasty recipe:
Cauliflower, sage and cheese pasties (from Donna Hay Issue 62)
500 grams cauliflower, chopped (I had mine quite finely chopped so that it was an easier sell to Bebito and I ALWAYS use as much of the stem as I can, it’s delicious!)
half cup sage leaves, torn
salt & peeper
puff pastry, thawed
150 grams taleggio, sliced (or you can use camembert as a substitute)
1 egg, lightly beaten
Preheat oven to 180 degrees.
Cook cauliflower in a saucepan of boiling water for 3-4 minutes until tender (sshh, but I microwave mine – not very chef-y I know but I prefer it). Drain and cool under cold running water.
Transfer to a bowl with the sage leaves, salt & pepper & toss to combine.
Cut pastry sheets in half and divide mixture evenly onto one side of each pastry sheet.
Top with the cheese, brush the edges with egg and fold over to enclose. Press the edge with a fork to seal and brush with egg again.
Place on a lined baking tray and bake for 20-25 minutes.
Cat’s cauliflower fritters
Half a medium cauliflower, chopped finely and steamed or boiled until tender but still with a little crunch to it
2 eggs, lightly beaten
half a cup of breadcrumbs (I had some of my home made wholemeal loaf on hand so whizzed that up and it was incredibly dense – if you use white breadcrumbs you may need more)
quarter of a cup of cheese (I used the taleggio left from the pasty recipe)
half cup plain flour
1 teaspoon ground cumin
a dash of paprika
small handful fresh herbs – I used a mixture of mint and sage but any you like would be lovely, I’m sure
Mix all ingredients together except the oil. The consistency should be something like a thick pancake batter with the chunks of cauli in it of course.
Heat a good few lugs of olive oil in a medium frypan on low-medium heat.
Using a quarter cup measure, scoop up some of the mixture, about half filling the cup, drop in to fry pan and fry for about 4 minutes on each side or until golden.
Serve with a dollop of natural yoghurt, a sprinkling of cumin and if you want to be super fancy, an extra dash of olive oil.
What’s your favourite cauliflower recipe? It’s one of my favourite veggies so I’d love to know.