About the Recipe
100g gram (chickpea) flour
1 tsp turmeric
1 tsp ground cumin
small bunch coriander, finely chopped (optional)
Coconut oil, for shallow frying
1 garlic clove, crushed
75g vegetarian feta, mashed
2 tbsp finely chopped mint
For the roast cauliflower & squash base :
1 cauliflower, split into florets, the stalk cut into cubes
½ large butternut squash, cut into cubes
1 tbsp oil
Saute cauliflower and squash in a frying pan until soft, let it cool at this point
Combine the flour and 125–150 ml of water in a bowl; whisk until the batter is the consistency of do.Add some seasoning and the turmeric, cumin, and other spices.
Cauliflower and squash should be slightly broken up and gently incorporated into the batter. If using, add the coriander.
Heat a small amount of oil in a frying pan, add two heaping tablespoons of the mixture, spaced apart.
Fry the fritters for two to three minutes on each side, or until dark golden. Repeat with the remaining batter after removing, keeping warm.