Cauliflower Fritters

Different types of Fritters or patties are on a weekly rotation in my kitchen. I simply love the versatility of this side dish. 

The main ingredient is the boring cauliflower. I’m always struggling to find exciting ways to cook this vegetable. 

Inspired by middle eastern flavors, I like making these fritters simply because this is a perfect example of how a recipe can transform an ingredient from boring to sensational. Having said that, generalizing the culture seems a bit unfair or sometimes offensive. I have thought about this in context so many times but for a novice person like me it’s the easiest way out. to And for those like me who don’t know, The "Middle East" as we call it comprises of 17 countries. 

I absolutely cherish the flavours I grew up with as well as the ones that I have discovered having lived in so many different countries as an adult. Food blogging and recipe sharing to me is a celebration of it all. 

Pretty much similar in spices to the Palestinian Cauliflower Fritters - Emshat, I first came across this recipe when I was looking for something different to make with cauliflower. 

 Sometimes though, something so simple as these Cauliflower Fritters - it means even more, especially when there’s been decades long conflict going on in this region.  It lets us peek into the simple life of the people who prepared such delicious food with pantry staples. 

One can’t help but want to mention it. 

I know it’s not like me to include any sort of political discussion here but like so many of you, I feel absolutely helpless. 

It is also something I have thought about a lot the past year.  And that’s sort of frustrating, especially knowing very well all the how’s and why’s and not able to really do anything about it. 

Whatever your personal political views are on this subject, the Palestinians that still reside in Palestine are living in conditions that are absolutely unthinkable to our minds. 

I fail to understand how can we as a human race be so hateful and ruthless to one another??  Is money, control and force so important that those in power are  completely untouched by the suffering and pain of people around??  I definitely think so!!

One does not need to be a political guru to know the right from wrong. 

So here’s a thought. Why not get to know the people through their cuisine and be humbled by their food. 

The entire process is very simple 

• Mash lightly boiled cauliflower
• Stir in the remaining ingredients
• Drop by the spoonfuls into shimmering hot oil and pan fry on either side
• Mint Yogurt Sauce is a quick mix and entirely not optional

Ingredients: 

1/2 a head of a smooth cauliflower, cut into florets (2 cups florets)

2 tablespoons spelt flat 

2 tablespoons buckets flour

1 cup fresh, flat leaf parsley 

1 small onion, finely chopped 

1 green chili 

1 tablespoon sunflower seeds, toasted 

3-4 majdool dates, chopped fine 

2 eggs

1 teaspoon, roasted, ground cumin 

1/8 teaspoon ground cinnamon

1/2 teaspoon turmeric

1/2 teaspoon Aleppo Pepper 

1/2 teaspoon salt and black pepper

oil for frying 

Method: 

1. Bring a medium saucepan of salted water to a boil and add the cauliflower. Simmer for 4 minutes, then (making sure to reserve 3 to 4 tablespoons of the cooking water) drain into a colander.
2. Using a fork or a potato masher to slightly crush the cauliflower. Tansfer it to a large mixing bowl.
3. In a small pan, roast the sunflower seeds until golden brown. 
4. Add the flour, parsley, onion, eggs, sunflower seeds, chopped dates, cumin, cinnamon, turmeric, Aleppo pepper flakes, salt and freshly ground black pepper. Add the 3 tablespoons of reserved cooking water and mix well to combine.
5. In a large pan (about 9 inches wide), add oil, about a tablespoon and set on a medium - high heat. Once the oil is hot, carefully spoon 2 to 3 tablespoons of batter per fritter into the oil. You’ll need to do this in batches (adding 4 to 5 fritters at a time) so as not to crowd the pan. Use a spatula to keep them apart. Fry for about 4 to 5 minutes, flipping over halfway through, until both sides are golden brown (mine took 2 - 3 minutes on each 
6. Transfer the cooked fritters to wire rack while you continue with the remaining batches.

• Serve warm or at room temperature, with a cucumber-mint yogurt on the side.
   

My beetroot garden has been rapidly growing each day! The feeling of planting  your own vegetables in your backyard is satisfying, but to see the plants successfully thrive is rewarding. Knowing that the food you cooked is the one grown by you gives a sense of appreciation and teaches you patience. 

I love to cook and try out different and unique recipes. But my obsession really is food photography and styling.  So combining the two is almost perfect.  Food contains all the elements of design that can make a srtiking image, like this particular one. Different colors, textures,  shapes, patterns are key ingredients in capturing an image that makes the viewer want to eat what they are seeing. 

To glorify the whole experience, I put a lot of effort and details in my photography! 

This recipe of Beetroot Green Fritters is simple since I did not want to overpower the leafy greens with too much flavor. All that it has is chickpea flour, onions, and a literally 3 spices.  The tender leaves and the bright pink stems adds gorgeous color to the pakodas.

If you don't have Beet greens, you can make these Pakodas using any  other leafy greens. Kale, Spinach, Swiss Chard..... 

 Ingredients:

3 Cups Beetroot Greens 

1 Medium Onion 

1 Cup Besan Flour (Bengal Gram Flour)

5 Tbsp Water

1 tsp turmeric powder 

1 tsp red chili powder 

1 tsp carrom seeds 

2-3 green chilies, chopped (optional)

1 tsp salt 

2 Cups Oil - for frying

Method: 

1. Wash and dry the beetroot leaves. Cut off the stalk from the leaves and dice it. Roughly chop the leaves. 
2. Finely slice the onion. 
3. Into a mixing bowl add all the ingredients except the water. Using clean hands start by mixing the Besan flour along with the beetroot leaves and onion. Add water a spoonful at a time. You want the batter only to bind the greens to the chickpea flour. It should not be runny. 

Frying: 

1. Start off by heating the oil in a wok. To check if the oil is hot, dip an end of a wooden chop stick or a wooden spoon in the oil. It’s the easiest and safest method. If you see many bubbles form around the wood and they start to float up, your oil is ready for frying. If there are too many bubbles and it starts to bubble hard, the oil is too hot. Lower the flame/ temperature of your gas hob and let it cool a bit. 
2. Using a tablespoon scoop gently drop small portions into the hot oil. 
3. Follow the above process to add 6-7 scoops of greens into the wok. Make sure to leave some space and not overcrowd the wok. 
4. Fry on a medium high heat and turn the Pakodas from side to side to cook evenly on both sides.
5. After 2-3 minutes, the pakora should be evenly cooked. 
6. Remove the Pakodas using a large slotted spoon and place them on a wire rack to drain out the excess oil. 
7. Repeat until all the batter is used up.  

I served them alongside a mango chutney and pickled onion rings. Although they tasted great on their own! 

Spring Onions- always part of the party but never the star of the party. Well my recipe here turns them into just that! 

Crunchy on the outside, soft snd warm in the inside. I dare you to stop at just one because you just can’t even if you try! 

Chopped spring onions are mixed in a flavorful Besan flour batter then dropped into hot oil and perfectly fried until crisp. 

Enjoy as starter along with your favourite homemade Indian food or simply as snack on a cold rainy day. They are naturally gluten free and vegan. 

Absolutely Moreish! 

Bhajjis, Bhajia, Pakodas, Pakoras all mean one and the same thing in different Indian languages! Well some hardcore foodies may argue on this but the main difference is how the vegetable are chopped in both, other than that the ingredients and spices remain almost the same.

Let’s be honest, fried foods have the worst reputation. Like most people, I too stay away from fired foods but I definitely feel there’s nothing wrong it indulging in it once in a while, especially when it’s homemade. 

Ingredients: 

7 - 8 Spring onions - the greens and the bulb 

1/4 tsp carom seeds (ajwain)

2 tsp roasted coriander powder 

1 tsp roasted cumin powder 

1/2 tsp fennel seeds 

2-3 green chillies, finely chopped

1/4 tsp turmeric powder

1/8 tsp hing (Asafetida) 

1/4 tsp red chili powder

1/2 tsp grated ginger 

1/2 cup Besan flour

1/2 cup rice flour 

1/2 tsp Salt 

Oil for deep frying (peanut or canola oil)

Method: 

1. Thoroughly wash and dry the spring onions. Cut off the root and finely slice everything. 
2. In a pan set on a medium heat dry roast coriander seeds, fennel seeds and cumin seeds, for about 2-3 minutes. Place them in a mortar and pestle and grind them into a rough powder. 
3. Into a wide mixing bowl add chickpea flour, rice flour, carrom seeds, coriander powder, cumin powder, chopped green chilies, turmeric powder, hing, red chili powder, grated ginger and salt. Using a fork give it a mix. 
4. Now add the chopped spring onions and using your hand gently squeeze everything together, the flour mixture and the spring onions. This will release the water from the spring onions. Let it sit for 10 minutes. 
5. Of the mixture looks too dry add a spoonful of water at a time. The end batter should be the consistency of a loosely formed dough. 

To fry: 

1. In a deep frying pan add oil. Once the oil is hot ( check by dipping an end of a wooden chop stick or a wooden spoon. It’s the easiest and safest method. If you see many bubbles form around the wood and they start to float up, your oil is ready for frying. If there are too many bubbles and it starts to bubble hard, the oil is too hot. Lower the flame/ temperature of your gas hob and let it cool a bit. 
2. Take small pieces of the dough, form them into a rough round shape and drop 5 - 6 Bhajis into the hot oil. Do this in batches. You can either use your hand or two tablespoons for this. 
3. Using a slotted spoon, keep stirring and turning them. Keep the flame to a medium - high while dropping Bhajis into the hot oil and later reduce to low-medium. 
4. Once they reach a crispy, golden brown color, about 3-4 minutes, remove them and drain on a wire rack which has a kitchen paper laid on top. 

Enjoy Spring Onion Pakoda Recipe with a yogurt dip, mint chutney, fried green chilies or even ketchup! 

Just a thing to keep in mind - you need to eat these right away. It isn’t a good item as a make ahead or to reheat and serve later. Although you could make  the dry mixture a couple of hours ahead of time. If you do that don’t add any water until you are ready to start frying! 

Made it. 

Ate it. 

Loved it. 

Are you looking for an idea to shake up your dinner table? 

This easy side dish is as delicious piping hot as it is at room temperature. Simple, classic crispy corn fritters are a perfect way to showcase summer corn adding a rainbow of colors to your meal. Colorful sides create a bright spot on your plate making it all the more appetizing. 

When it comes to creating simple, impressive side dishes, you don’t have to look much further than the seasonal produce section of your local grocery store. 

How would you describe a well made Corn Fritter? 

It is crispy on the outside, soft on the inside, a little spicy, and served with a creamy condiment. 

Ingredients: 

2 cups of raw corn kernels 

1/2 medium size red onion, diced 

2 eggs 

1/2 cup breadcrumbs 

1 handful of chopped parsley 

1/4 cup of chives, chopped 

2 green chilies, finely chopped or 1 jalapeño 

1/2 cup Gouda, grated 

Salt and pepper to taste 

Method: 

1. In a mixing bowl crack the eggs and whisk using a fork. 
2. Into the eggs add the corn kernels. 
3. Using a stick blender blitz to break down the corn into tiny bits whilst keeping a few corn kernels whole. Be careful not to run the blender too much or the corn will turn to mush. 
4. Add diced red onion, breadcrumbs, parsley, chives, green chilies, Gouda, pepper and some salt. Give it a mix. 
5. In a 24 cm nonstick pan add a tiny bit of olive oil, about a teaspoon. Set the heat to a medium. 
6. Once the oil is hot, scoop the corn batter in the pan and form it into a circular disk shape, using the back of the spoon. Repeat with the rest. Keep in mind that you need to turn the fritters so don’t overcrowd the pan. I did 4 at a time. 
7. Let the fritters fry for 3 minutes on each side or until nice and golden in color. 

Serve hot! 

Now there are a couple of accompaniments that go along. I did an avocado dip, a yogurt - garlic dip and pickled onions. 

To make the Avocado Dip:

Add flesh of 1 avocado, 1/2 tbsp Greek yogurt, 1/2 garlic pod, 1/2 a green chili, 1 Tbsp of lime juice, pinch of salt and sugar into a blender and blend until smooth. 

Give it a taste and adjust accordingly. 

To make the Yogurt Dip : 

Add 3-4 tablespoons Greek yogurt into a blender, squeeze in 1/2 teaspoon of lime juice, add 1 garlic clove and blend until smooth. 

Season with salt, give it a taste to check for your preferred flavors. 

It’s all about healthy eating!

It is the clean ingredients, perfect combination of flavors and nutrition you get from just a handful of ingredients that are phenomenal. 

I came across this recipe on another food blog and a few tweaks here and there that led me to this interesting recipe. 

These pan-fried fritters are crisp on the outside, crunchy, soft with a slight bite on the inside with a tiny bit spicy-sweetish-nutty flavor. 

Do these flavors intrigue you? Why not give these fritters a try? 

It works great as a starter and can be served along with a tangy sriracha - yogurt - cucumber dip. 

In a large mixing bowl add the following ingredients:

1 cup of boiled chickpeas (using a fork mash half and keep half intact) 

1/2 cup of cleaned, blanched and finely chopped spinach 

1/2 cup of cleaned, chopped kale 

1/2 cup of grated carrot 

1/2 cup of chopped spring onions 

1 tbsp of tahini 

1 tbsp of sunflower seeds

1 tbsp of chia seeds 

1 tsp of garlic powder 

1 tsp of cumin powder 

1 tsp of chili flakes 

1/2 tsp of baking powder 

Salt to taste 

Keep aside - 7-8 sliced leeks for decoration (optional)

I used three kinds of flour in this recipe: 

1 tbsp of chickpea flour 

1 tbsp of rice flour 

1 tbsp of regular flour 

Using a fork, give everything a good mix. 

Add water, a spoonful at a time. I needed less than half a cup. 

What you are looking for is a slightly thickish - pancake batter like consistency. 

It’s now time to fry! 

1. In a large skillet or a non stick pan add a spoonful of olive oil on a medium flame. 
2. Using a tablespoon, drop the batter into the skillet and shape them into a disk. 
3. I added the sliced leeks and spring onions on top just to give it a different look. You can leave it out if you want. 
4. Fry them for about 3-4 minutes on each side. 

It is good to pan fry them in batches of three or four, depending on the size of your skillet. That way they remain socially distanced whilst frying, ultimately giving them a crispy crust. 

Stumped for what to make with a sweet potato? Try this one! 

Since I’m on a mission to try and put forth slightly different recipes, perhaps this one may catch your fancy! 

We are talking about mashed sweet potatoes with the most aromatic spices and herbs and coated with fine semolina and lightly pan fried for a crunchy crust. A stellar flavor combination! 

Crispy on the outside, slightly spicy, sweet with an interesting texture on the inside, these are perfect as a snack, an entree with a salad or even as a patty for a vegetarian/vegan burger! 

You will need : 

* 2 large sweet potatoes around 625 grams

* 1/2 cup garbanzo beans, roughly mashed 

* 1/2 medium size onion - chopped fine 

* 1 tsp garlic powder 

* 1 tsp red chili flakes-adjust according to your preference 

* 3 tbsp chopped cilantro

* 1/2 tsp toasted coriander 

* 1/2 teaspoon toasted cumin 

* 1/2 teaspoon toasted fennel 

To make the toasted spice blend - add coriander, cumin and fennel on a pan and set it on on a medium heat. Stir them off and on every 20 seconds. After a minute try will start to release their aroma. Take them out, put them into a mortar and using a pestle grind them into a semi fine powder. 

* 1/2 teaspoon garam masala

* Juice of 1 Lime 

* 1 tsp salt to taste

* 1 cup bread crumbs

* 1 cup fine semolina 

* 1 cup cornflour 

* 2 tablespoons oil for frying oil

1. Wash and steam the sweet potatoes in a pressure cooker for 10 - 15 minutes. It’s the fastest way. 

Or you can wrap them in aluminum foil and put them in the oven for 45 minutes at 200° C. 

I used the former! 

2. Once cool enough to handle, peel the sweet potatoes and keep aside.

3. Gather all the above ingredients, except the last three, and put them into a large mixing bowl. 

4. Put in the sweet potatoes, mash it with a fork and simultaneously give everything a good mix. 

5. On a plate mix the semolina and cornflour. We will use this to coat the sweet potatoes. 

6. Wet your hand, take a tablespoon of mixture into your hands and form oval or a round disks about half an inch in height. 

7. Lay the formed patti into the semolina-cornflour mixture and coat it on the top and bottom. Repeat with the rest of the mixture. 

8. Heat a non stick pan on a medium setting. Add two spoonful of oil and pan fry the patty for 5-7 minutes on each side until nice and golden brown. 

9. Serve hot with a mint chutney or a beetroot yogurt dip! 

Other than the fact that these are good for you, I’m totally digging the magenta color! 

There are ample beetroot salad recipes floating around but I wanted to try something different. 

Turning Beetroot into Patty is a unique way of incorporating them into your meals. 

These beetroot patties are nutritious, easy to make and a great way to get more fiber into your diet. The use of chickpea flour helps in binding and the flax seeds by themselves not only help in the binding but are also a nutritional food bomb. 

Any form of Patties are a staple in my kitchen. This much loved variation is made on a  rotation because there are just so many things to love about them. 

If you are looking for a meat free option for your burgers I suggest you give these a try. 

All the flavors come together so nicely, so veggie skeptics are easy to please with this recipe. They will completely forget what’s gone into making these as they taste so delicious! 

You will need : 

* 3-4 small size beets - You can either steam them ( a much quicker way ) or you can bake them. To bake the beets, simply cut off any tops and wash or scrub the root clean. You don’t need to peel beetroot before baking. Wrap beets in aluminum foil, place on a baking sheet and bake at 200°C for 30 minutes. Insert a wooden skewer to check if they are cooked. 

* 1 medium carrot finely grated 

* 2 medium potatoes, steamed and mashed 

* 2 shallots 

* 1 tbsp of chickpea flour 

* 1 tbsp finely ground flax seeds 

* 1 tbsp ground, toasted cumin and coriander powder

* 1 tsp Garlic powder or fresh garlic paste 

* 1/2 tsp freshly ground black pepper 

* 1 or 2 finely chopped green chilies 

* Juice of 1 lime 

* Salt and Pepper to taste 

A handful of chopped fresh coriander leaves  and 1 tsp of dry mango powder (optional )

Start by getting all the ingredients together - 

1. Grate the beets with a fine grater. Using a strainer drain out the juice. 2.The juice can be used in a smoothie or as a natural food coloring for a cake, pasta or even rice noodles). 

3.Steam potatoes and mash them well. 

4.Finely grate the carrots using a microplane grater.

5.Chop the onions along with chilies. 

To Assemble

1.In a large mixing bowl add the grated - drained beets, carrots, mashed potatoes, chickpeas flour, ground flax seeds, toasted cumin and coriander powder, garlic powder, lime juice, salt and pepper.  

If using coriander leaves and dry mango powder, add them too.

2.Mix all the ingredients and start shaping them into a circular discs. Dust them with a mixture of cornflour and semolina. 

Pan fry them, in a non stick pan for about 4-5 minutes on each side. 

That’s it! 

My tip - as soon as the potatoes are steamed, peel them and immediately mash them in the mix along with the rest of the ingredients. The flavors intensify as soon as the warm potatoes hit the spices. 

Every now and then I keep jumping between continents to cook the food that brings back comforting memories. I can’t really put those memories into words but reminiscing about them sometimes takes me beyond food. 

Does it remind me of home? Perhaps yes. I have had the pleasure of calling multiple countries my home and Thailand happened to be on that list. 

The laid back lifestyle, the heat, the humidity, the street side eateries, the hustle and bustle of people, sunshine - lots of it, smiling faces, 

everything bundled together. 

It is the time spent I spent with my local help who introduced me to new ingredients, flavors and learning to cook like the locals. This to me is a celebration of those special moments that reminded me of this recipe. 

Today I tried to re-create it. In one bite I was transported back to where I was when I first tried these Fish Cakes. 

Easy to make these fish cakes are spicy and invokes those classic Thai flavors of kaffir lime leaves, lemongrass, coriander, fish sauce, coconut and of course chili padi. 

To aim for that typical Thai food experience, it is important to include all four flavor balances. It is crucial to attain that perfect harmony between spicy, sweet, sour and salty. 

Ingredients: 

200g of finely chopped boneless fish fillets - use any fleshy fish available in your region. 

100g prawns, peeled and deveined chopped very fine 

1/2 cup of finely chopped french beans

4 kaffir lime leaves, remove the midrib of the leaves and finely chop them. 

1 inch piece of finely chopped lemongrass - use the bottom white part of the stem. 

1/3 cup of coriander stems, chopped fine 

1 tbsp Thai red curry paste 

4 tbsp coconut cream 

1 tbsp cornflour 

1 egg 

2 tsp fish sauce 

1 tsp palm sugar or regular sugar 

A pinch of salt 

2 tbsp oil for frying 

Cucumber slices to serve on the side 

1. In a mixing bowl add all of the above ingredients, except the oil and give it a good mix until everything is well incorporated. 

2. Take a non stick pan and add a tablespoon of oil to it. Heat it on a medium flame. 

3. Use a teaspoon to scoop a dollop of mixture and using your hands form it into circular shape. Repeat with the rest of the mixture. 

4. In a preheated pan add 6 - 7 of these cakes and fry them for 3-4 minutes on each side until nice and golden. Drain on a kitchen tissue. 

Dipping Sauce: 

2 tbsp fish sauce 

2 tbsp sugar 

3 tbsp white vinegar 

3 tbsp lime juice 

2 chili padi, finely chopped 

1. Combine all the ingredients in a bowl and mix to dissolve. 

2. Add the chili padi and chopped coriander stems.

3. Taste and check the balance of flavors. I like my sauce to be on the more sour-spicy side. Add to balance your preferences. 

To serve, arrange the fish cakes on a platter and scatter cucumber slices in and around

and a few roasted peanuts for some added crunch. 

Growing up it was a given for my brother and me to finish whatever was served on our plate and vegetables were a large part of it. 

It is probably why for all these years I’ve never shied away from trying something new. 

Broccoli happened to be just that. I am not a huge broccoli eater but when treated right, it can surprise us in many ways. 

These Broccoli Patty are a great way to introduce this vegetable to picky eaters. 

Crisp on the outside the Parmesan, garlic, parsley combo adds a fantastic taste. 

The florets are flash steamed, minced and then combined with mashed potatoes, Parmesan cheese or nutritional yeast ( for a vegan version ), garlic powder, onions and parsley. They are then coated with bread crumbs and cornflour before lightly pan frying. 

Pair these cutlets with a tzatziki, a mixed green salad or have them as is. Wrap it into a burrito, in between a burger bun, as an excellent alternative to a meat patty. 

You will need : 

430g broccoli 

200g potatoes 

1.5 tbsp grated Parmesan cheese or 1.5 tbsp of nutritional yeast (as a vegan option) 

2 tsp garlic powder 

4 small finely chopped shallots 

2 tbsp of freshly chopped parsley 

Salt and pepper to taste 

Oil for frying 

For the coating :

1/2 cup cornflour 

1 cup breadcrumbs 

In a plate mix the two and keep aside. 

1. In a pan using 1/2 a teaspoon of oil fry the shallots until nice and golden brown. Keep aside. 

2. Wash and chop the broccoli into florets, peel the outer tough layer of the stem and chop it into small chunks. 

3. Prepare a large bowl with ice cubes and a little cold water. Keep aside. 

4. Bring a pot of salted water to boil. Reduce the heat and drop in the broccoli and the stalk in the boiling water for exactly 3-4 minutes. 

5. Remove from the heat, drain out the water and immerse them in an ice water bath. This stops the broccoli from cooking further and also retains its vibrant green color. After 5 minutes pour out the water and let the broccoli drain in a colander. Let it sit until all the water has drained out. 

6. Steam, peel and mash the potatoes. 

7. In a mixing bowl put in the broccoli and using a stick blender blend it half chunky half smooth consistency. 

8. Add the mashed potatoes, garlic powder, Parmesan cheese or nutritional yeast, onions, parsley, pepper and salt to the broccoli.Give this a good mix. 

Now for the assembly: 

1. Wet your hand, so that the mixture does not stick to your palms, take a tablespoon of mixture into your hands and form oval or a round disks about half an inch in height. 

2. Pour the cornflour-breadcrumb mixture on a plate or a chopping board. Lay the formed patti into the cornflour - bread crumb mixture and coat it on the top and bottom. Repeat until rest of the mixture is used up. 

3. Heat a non stick pan on a medium setting. Add a spoonful of oil and pan fry the patty for 5-7 minutes on each side until nice and golden brown. 

4. Remove on a wire mesh tray to avoid them from getting soggy with the steam. 

Simply delicious when served warm with a cold tzatziki salad at the side.