Cauliflower and green pea fritters “pokora’s” style (V)

The following recipe is one of the popular requests at www.bbcatering.co.nz   for special dietary requirements……it caters to vegetarians, dairy free, gluten free and can be tailored to suit other special diets…..chef Gordon, “hands on” owner at www.bbcatering.co.nz is more than happy to share this recipe with spark magazine readers…..

 Cauliflower and green pea fritters “pokora’s” style (V)

 Ingredients:

380gms Chick pea flour 130gms rice flour ½ tsp baking soda ½ tsp chilli flakes 2 tsp salt ¾ tsp black pepper ground 4 tsp coriander powder 2 tsp cumin powder 1 tsp curry powder 380mls cold water 2  large brown onions sliced ½  large head sliced cauliflower – blanched (just cooked in boiling water then plunged into ice cold water then drained) 2 cups green peas – blanched (just cooked in boiling water then plunged into ice cold water then drained) 4 tsp fresh chopped garlic 4 tsp fresh grated ginger ½ cup chopped fresh mint ½ cup chopped fresh coriander

Method:

Mix all the dry ingredients together in a large bowl.

Add the water and mix to a batter (this will be very thick and almost too dry).

Add the onions, cauliflower, peas, mint, coriander, garlic and ginger.

Use your hands and fingers now to mix this all to a nice batter which will take a few minutes.

Let stand for one hour or so.

Heat a non stick pan and spray with rice bran oil or similar.

Scoop portions of the batter in to the hot pan forming pattie shapes and cook slowly for a few minutes on each side to a  nice golden brown – it is necessary when first turning to flatten slightly to for even cooking to the centre.

Once cooked, place the patties on a paper towel and keep aside in a warm place.

Serve with your favourite condiment.

Note 1: if you have a deep fryer, then you can take small handfuls and deep fry at 165deg c until they float to the top and colour slightly – [as seen in the photo]……later when you are ready to eat, re-fry at 180deg c.

Note 2: once cooked these patties can be frozen on a tray and bagged free-flow…..they can then be defrosted and reheated at short notice.

Note 3: the cauliflower and peas can be substituted with almost any other seasonal vegetables…..you can play around and experiment a bit.

 

 

 

 

 

these photos show the stages of mixing the batter…….