Spiced cauliflower patties
When my Ottolenghi cookbooks arrived, I was possibly more excited than a sane person should be. Thanks to a tip-off from Alli about Amazon UK’s free shipping offer, it was cheaper to get both Ottolenghi cookbooks than it was to buy one in NZ (substantially cheaper actually). I felt a bit guilt ridden about not supporting my favourite local independent bookstore Scorpio Books, but fell in love with A Year’s Worth: Recipes from the Dunsandel Store (the oatmeal patties really sealed the deal). These are cauliflower patties though, one of the first things I made due to their relative ease and the steadfast probability of having cauliflower in the fridge. They are also surprisingly delicious – I’ve gone for the simple cinnamon + cumin combo in a big way (like in the coconut pumpkin soup posted earlier).
The first time I made these I baked them instead of pan fried them (laziness is a curse). They were still delicious but a bit drier (still not “dry” though), so if you are making a large batch and don’t want to stand at the stove for long it could be a good option. Unfortunately it doesn’t save much time because pan frying shortens the cooking time per patty. I also prefer the texture of the pan fried version.
I took a risk the second time I made these and dumped in about 1/3c of white bean hummus that I’d made to the mixture. I couldn’t really taste the addition so if you want to add in some plainish beany things that have been mushed up, I say go for it. Extra healthiness, check. Wasn’t keen on the use of fennel in the patties though (it really needed using, and my garden was stripped bare of parsley…cringe I know. I have learnt my lesson). Whatever you do, make the lemony sauce to go with these…it really takes them to a whole new level. The sauce goes with heaps of other things and makes a great stand alone dip, but is particularly well married here. Weirdly fennel fronds in the lemon sauce go fine with the patties…just not in the patties. One last tip: the spices work reeeally well in this, so if your spices are a bit old, feel confident to up the amounts. The batter should exude cinnamon and cumin.
Spiced cauliflower patties
Adapted from The Ottolenghi Cookbook
- about 220g cauliflower*
- 60g plain flour
- a few Tbs chopped herbs (pref parsley)
- 1 garlic clove, finely chopped
- one large shallot or half an onion, finely chopped
- 2 eggs
- 1 tsp ground cumin
- 3/4 tsp ground cinnamon
- 1/4 tsp turmeric
- 3/4 tsp salt
- plenty freshly ground black pepper
- optional: a few Tbs hummus or mashed chickpeas, beans or lentils
- about 1/2c greek or thick plain yogurt (something not too sour is good, like Clearwater’s)
- juice & zest of half a lemon or lime
- salt & pepper
- a few Tbs finely chopped herbs (similar or well matched
- optional: a few teaspoons extra virgin olive oil