Seasonal heroes

Cauliflower fritters

This zesty lemon and anchovy dipping sauce doubles up as a great salad dressing.

  • 12
  • 15
  • 10
  • 1 small head cauliflower, trimmed and roughly chopped
  • 1 garlic clove, peeled and crushed
  • 5 spring onions, finely sliced
  • 1 red chilli, deseeded and chopped
  • 75g Parmesan, thickly grated
  • 1 egg, beaten
  • 1 lemon, zest and juice
  • 100g self-raising flour
  • 1 anchovy fillet, rinsed and finely chopped
  • 200ml light mayonnaise
  • 2 tsp Worcestershire sauce
  • 1 tbsp vegetable oil

To serve

  • a few handfuls rocket leaves
  1. Boil the cauliflower for 5 minutes and drain. Add the garlic, spring onions, chilli, Parmesan, beaten egg and lemon zest and season. Sprinkle over the flour, mix and form into 12 fritters.
  2. To make the sauce, mix together the anchovy fillet, lemon juice, mayonnaise and Worcestershire sauce and season.
  3. Heat the oil in a pan and fry the fritters in batches for 3-4 minutes on each side, until cooked through. Serve with the sauce and a handful of rocket leaves.

GDAS: Per fritter: calories 129 (6.5%), sugar 2.1g (2.3%), fat 8.2g (12%), saturates 1.9g (9.5%), salt 0.6g (10%) of your guideline daily amount

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