Name: Indian cauliflower fritters with cucumber raita
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: Indian cauliflower fritters with cucumber; 1/2 cauliflower, cut into small floret (3 cups); 3/4 cup frozen peas; 1 red onion, chopped; 1 small chilli, seeded, chopped; 2/3 cup plain flour; 3/4 teaspoon garam masala; 1/4 teaspoon ground turmeric; 2 eggs, separated; 1/4 cup water; 2 tablespoon vegetable oil; lime wedges, to serve; Raita; 1 cup low-fat natural yoghurt; 1 small lebanese cucumber, seeds removed, grated; 1 clove garlic, crushed

Ingredients

Indian cauliflower fritters with cucumber

1/2 cauliflower, cut into small floret (3 cups)

3/4 cup frozen peas

1 red onion, chopped

1 small chilli, seeded, chopped

2/3 cup plain flour

3/4 teaspoon garam masala

1/4 teaspoon ground turmeric

2 eggs, separated

1/4 cup water

2 tablespoon vegetable oil

lime wedges, to serve

Raita

1 cup low-fat natural yoghurt

1 small lebanese cucumber, seeds removed, grated

1 clove garlic, crushed

Method

1.Bring a large saucepan of water to the boil. Add cauliflower and boil for 3 minutes. Add peas and cook for another 1-2 minutes. Drain and transfer to a large bowl. Mix in onion and chilli. Allow to cool.

2.Sift flour, garam masala and turmeric together. Add to cauliflower with beaten egg-yolks and water. Mix to a stiff batter and season to taste.

3.In a clean bowl, beat egg-whites until stiff peaks form. Lightly fold through cauliflower mixture.

4.Heat oil in a large frying pan on medium. Cook heaped tablespoonfuls of mixture in 3 batches, for 2-3 minutes each side, or until golden and cooked through. Drain on paper towel.

5.Meanwhile, for raita, in a small bowl combine yoghurt with cucumber and garlic. Season to taste. Serve warm fritters with raita and lime wedges.

Women's Weekly Food