Cauli, capsicum and coriander fritters

Name: Cauli, capsicum and coriander fritters
Yield: 4
Ingredients: ¾ cup Self raising flour; 1 tsp Curry powder; 1 tsp Chilli, diced; ½ tsp Mixed spice; ½ tsp Salt; 1 small Onion, finely diced; ½ cup Water, or more if needed; 300 g Cauliflorets, tiny ones (Main); ¾ cup Coriander, leaves and stems, finely chopped; 1 Red capsicum, seeded and diced (Main); 4 Tbsp Rice bran oil, use up to 5 Tbsp

for 4 people

Jan Bilton

Food writer and cookbook author.

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Heat the oil until a faint haze rises. If you’re following a low-carb diet then replace the flour and water with 2 beaten eggs.

Ingredients

¾ cup	Self raising flour
1 tsp	Curry powder
1 tsp	Chilli, diced
½ tsp	Mixed spice
½ tsp	Salt
1 small	Onion, finely diced
½ cup	Water, or more if needed
300 g	Cauliflorets, tiny ones (Main)
¾ cup	Coriander, leaves and stems, finely chopped
1	Red capsicum, seeded and diced (Main)
4 Tbsp	Rice bran oil, use up to 5 Tbsp

Directions

Place the flour in a bowl with the spices, salt and onion. Add enough water to make a medium-thick batter. Add the cauli, coriander and capsicum just before frying.
Heat half the oil in a non-stick frying pan. Take 2 tablespoons of the vegetable mixture to make each fritter. Fry in batches on medium heat until the base is golden. Flip over and continue cooking until golden. Flip over once again and check for doneness. The cauli should still be a little crisp. Drain on paper towels and keep warm in the oven while preparing the remaining fritters
Great served with yoghurt combined with finely chopped mint.