Cauliflower and turmeric fritters

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This recipe is kindly taken from Nik & Edwina's cookbook, a marvellous on-line cookery resource.

Ingredients

• Half a small onion, finely diced
• 2 tablespoons finely chopped mint leaves
• 1 .5 Cloves garlic finely chopped (optional)
• 1 egg
• 125ml ice cold water
• 75g plain flour
• 2 teaspoons ground turmeric
• 2 teaspoons ground cinnamon
• 2 teaspoons freshly ground cumin seeds
• 1 teaspoon salt
• Half medium sized cauliflower, broken into small florets
• Light oil such as peanut or sunflower oil for frying

Method

1. Lightly whisk the egg in a small bowl, then add the ice cold water. Keep in the fridge until ready to use
2. Mix the onion, garlic and mint together in another bowl
3. In a third bowl sift together the flour, turmeric, cinnamon, cumin and salt
4. Bring a pan of salted water to the boil. Cook the cauliflower in boiling water for 2-3 minutes or until just tender but with some crispness. Drain, and return to the pan
5. Mash the cauliflower and add the contents of all three bowls ie. everything except the cooking oil
6. Pour a good slick of oil into a wide heavy based frying pan, and heat. It should be enough to coat the pan to 2-3mm
7. Drop tablespoons of the cauliflower mix into the hot oil to make fritters about 6-7 cm in diameter. Cook for a minute or so until browned and turn. Drain on absorbent kitchen towels, and place in low oven to keep warm. Repeat
8. Cook in batches until all fritters are made
9. Serve immediately. See suggestions above