The taste of cauliflower shines through in these baked vegetable cakes served with our zingy yogurt sauce for dipping. Great for grazing party guests
- 1 small cauliflower (600g), trimmed and finely chopped
- 1 garlic clove, crushed
- 4 spring onions, finely sliced
- 1 red chilli, deseeded and chopped
- 75g Parmesan (or vegetarian alternative), grated
- 1 lemon, zested (save the juice for the sauce)
- 150g fresh brown breadcrumbs, toasted
- 4 tbsp plain flour
- 1 egg, beaten
- olive oil spray, for baking
- rocket salad, to serve
- 1 anchovy, rinsed and finely chopped
- 3 tbsp low-fat mayonnaise
- 200g Greek yogurt
- ½ small pack flat-leaf parsley
- 2 tsp Worcestershire sauce
- lemon juice (from above)
MethodBoil the cauliflower in salted water for 5 mins until soft. Drain, put back in the pan to steam off the excess water, then tip into a bowl to cool. Add the garlic, spring onions, chilli, parmesan, lemon zest, 50g of the toasted breadcrumbs, the flour, egg, and some seasoning. Shape into 16 cakes, then roll in the remaining breadcrumbs. Put on a plate and chill for at least 1 hr, or overnight, before cooking.
- 2 large boneless, skinless chicken breasts (about 175g/6oz each), cubed
- 1 garlic clove, roughly chopped
- small piece fresh root ginger, peeled and roughly chopped
- 1 small onion, roughly chopped
- 4 tbsp fresh coriander, plus a few sprigs to garnish
- 1 green chilli, seeded and roughly chopped
- 2 tbsp olive oil
- sweet chilli sauce, lime wedges, shredded spring onion and red chilli, to serve
- Toss the chicken, garlic, ginger, onion, coriander and chilli into a food processor and season well. Blitz until the chicken is finely ground and everything is well mixed. Use your hands to shape six small cakes.
- Heat the oil in a frying pan, then fry the cakes over a medium heat for about 6-8 minutes, turning once. Serve hot, with sweet chilli sauce, lime wedges, coriander, shredded spring onion and red chilli.
- 1kg medium-sized floury potato such as Maris Piper, unpeeled
- 10 tbsp vegetable oil
- 2 tsp mustard seed
- 2 tbsp curry leaf, fresh or dried
- 2 red onions, finely chopped
- 2 red chillies, deseeded and chopped
- 50g ginger, finely chopped
- zest 1 lemon
- 2 eggs, lightly beaten
- 600g skinless salmon fillet
- 250g skinless smoked haddock
- 300ml milk
- 6 tbsp plain flour, seasoned
- 3 eggs, lightly beaten
- 200g fresh white breadcrumb
- 4 tbsp mango chutney
- juice 2 limes
- 2 tbsp shredded mint
- Put the potatoes in a large saucepan, cover with salted water, bring to the boil and cook until tender. Drain, leave to cool, then peel and mash.
- Heat 4 tbsp of the oil in a pan set over a medium heat. Add the mustard seeds, half the curry leaves, onions, red chillies and ginger, and fry for 5 mins until the onions have softened. Add onion mixture to the mashed potato with the lemon zest, mix well, then work in the eggs.
- Put the salmon and smoked haddock in a pan. Add the remaining curry leaves, then pour over the milk plus enough water to cover. Put on the lid and simmer for 3-4 mins, then turn off the heat and leave the fish in the pan for 10 mins to finish cooking. Take the fish out of the milk and leave to cool. Using your hands, break into big flakes, add to the potato mixture and mix gently to combine.
- Shape mixture into patties about 9cm diameter and 3cm thick. For the coating, dust each with flour, then dip into the egg and coat with breadcrumbs. Transfer to a tray lined with baking parchment and chill for 30 mins. The fish cakes can be frozen at this point. Put the tray in the freezer and when frozen, pop the fish cakes in bags and seal.
- Heat the remaining oil in a frying pan and cook the fish cakes, in batches, for 7-8 mins each side, until golden and crisp. Drain on kitchen paper. To cook fish cakes from frozen, see below.
- Combine all the dipping sauce ingredients and stir in 4-5 tbsp water to thin it down. Serve with the fish cakes.
- 1 large cauliflower, cut into small florets
- sunflower oil, for deep-frying
- 85g plain flour
- 1 tbsp cornflour
- 125ml sparkling water
- ½ tsp coriander seeds, ground
- 1 large bunch of flat-leaf parsley, finely chopped
- 1 garlic clove, finely chopped
- zest and juice 1 lemon
- 1 tbsp small capers
- 3 tbsp olive oil
- Whisk batter ingredients together, then let it rest while you make the dipping sauce. Mix sauce ingredients together and set aside. Cook cauliflower in boiling salted water for 2 mins, then drain and refresh with cold water.
- Heat about 10cm depth vegetable oil in a high-sided pan. Once oil is hot, test with a small bit of bread – if it turns golden in 30 secs, it’s ready.
- Dip the dry cauliflower into batter, shake off any excess and place in the hot oil. Fry in batches until golden, about 3 mins, then remove to a plate lined with kitchen paper. To keep warm, keep the florets in a low oven. Once all the cauliflower is fried, season with sea salt and serve with the sauce.