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Cauliflower, Devon Blue and wild garlic fritters

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Cauliflower is definitely having its moment in the spotlight, make the most of the versatile veg with these moreish Devon Blue and wild garlic fritters from Greg Tyler of Rosemoor Kitchen Garden


Makes 12 fritters

You will need

Cauliflower 1 large head or 500g
White onion 1 medium, finely diced
Watercress 50g
Wild garlic 50g, or 2 large garlic cloves
Parsley 50g
Plain flour 100g
Devon Blue 100g, crumbled
Egg 1 large
Sea salt 1 good pinch
White pepper 1 good pinch


  1. Break the cauliflower into florets and steam for 15 minutes. Alternatively place in a microwaveable bowl, cover with clingfilm and cook on full power for 15 minutes.
  2. Mash the cauliflower with a potato masher, chop and add all the other ingredients apart from the egg and cheese.
  3. Mix well, add the cheese and beaten egg and mix well again.
  4. Form into patties, place on a lined tray and refrigerate for about an hour.
  5. Remove from the fridge and heat some vegetable oil in a heavy- bottomed frying pan, then dust each fritter all over with plain flour and fry until golden brown on both sides.

Chef’s tip: ‘Serve these with sour cream and freshly chopped chives,’ says Greg. ‘Or top with crispy smoked streaky bacon or pieces of crispy chorizo’ says Greg

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