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
www.rhs.org.uk
Makes 12
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- 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
- 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.
- Mash the cauliflower with a potato masher, chop and add all the other ingredients apart from the egg and cheese.
- Mix well, add the cheese and beaten egg and mix well again.
- Form into patties, place on a lined tray and refrigerate for about an hour.
- Remove from the fridge and heat some vegetable oil in a heavy- bottomed frying pan, then dust each wild garlic fritter all over with plain flour and fry until golden brown on both sides.
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
Method
- 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.
- Mash the cauliflower with a potato masher, chop and add all the other ingredients apart from the egg and cheese.
- Mix well, add the cheese and beaten egg and mix well again.
- Form into patties, place on a lined tray and refrigerate for about an hour.
- Remove from the fridge and heat some vegetable oil in a heavy- bottomed frying pan, then dust each wild garlic fritter all over with plain flour and fry until golden brown on both sides.
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'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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