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We are friends who love making simple food look beautiful. We hope our recipes will inspire you to get into the kitchen this season. Aoife McElwain works in front of the camera writing the recipes and styling the food, while Mark Duggan works behind the camera to make sure it all looks as delicious as possible. We work with editors such as Killian Broderick and music supervisors like Nialler9 to make sure that our finished videos look and sound as smart as possible. We work with brands like Glenisk and Folláin to help them create delicious video content for their online platforms. When we're not making videos, we write a weekly column called Speedy Suppers on Thursdays in The Irish Independent. Aoife writes the recipes and styles the food while Mark takes the photographs.  
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05 Nov cauliflower fritters

We can’t believe it’s November already, but our kitchen cupboards are ready for it. Winter food doesn’t always have to be heavy, hearty meals though. This week, we’re getting into the colder climes with some deliciously spiced cauliflower fritters.

cauliflower fritters

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Serves 2

Prep Time: 15 minutes

Cooking Time: 20 minutes

Ingredients

Half a head of cauliflower

50g plain flour

Half a teaspoon of ground cumin

Half a teaspoon of ground coriander

Half a teaspoon of chilli flakes

2 eggs, beaten

50ml milk

50g of feta, crumbled

Handful of frozen peas, defrosted

Salt

Pepper

2 tablespoons of olive oil

Side salad, to serve

1 lime, sliced into wedges

Freshly chopped mint

Method 

  1. Cut the cauliflower into small florets. Add to a saucepan of boiling water and boil for 3 minutes. You want the cauliflower to still be quite firm so don’t be tempted to over boil at this point. Drain and set aside to cool slightly.
  1. Make the batter by mixing together the plain flour, cumin, coriander and chilli flakes. Add the beaten eggs and the milk, and whisk until smooth.
  1. Use a potato masher to gently break up the cauliflower into smaller pieces. Pour into the batter and mix until the cauliflower is coated. Add the crumbled feta, defrosted peas and a good pinch of salt and pepper. Mix well.
  1. Heat the oil over a medium to high heat in a large frying pan. Add a spoonful of the batter into the pan and fry for about 5 minutes on either side, until golden brown. You should be able to make 4 fritters at a go, and the batter should give you 8 fritters in total. Serve with a side salad, some wedges of lime and a sprinkling of freshly chopped mint.

Storecupboard Essential: Flour

It might seem obvious but it is always great to have a bag of flour in your press, especially if you want to whip up a quick batter. Gram flour, made from chickpeas, makes a great alternative for people who are looking for a gluten free option.

This recipe first appeared in The Irish Independent on November 5th

 

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