Cauliflower, Leek & Pea Fritters in a Turmeric & Chickpea Batter
- 800 g white potatoes peeled, cut small
- 1 medium cauliflower washed, chopped into medium sized chunks
- 1 leek washed, very finely sliced
- 100 g frozen peas
- 60 g spinach washed
- 1 tbsp dried tarragon
- sea salt & pepper to season
Batter - this is per every FOUR fritters. The mixture will make 20 so times the below quantity by 5.
- 4 tbsp gram flour
- 100 mls water
- 1 tsp ground turmeric
- 1 grind black pepper
For frying- this is per every 4 fritters.
- 1/2 tbsp rapeseed oil
You will need 2 bowls, a large non-stick frying pan, a large pan for the potatoes, a food processor for the cauliflower (or use a knife to chop finely), a baking tray and a preheated oven to 150 degrees C.
Begin by placing the peeled, chopped potatoes into the pan and cover with water. Bring to the boil and allow to simmer for about 20 minutes until soft enough to mash.
Meanwhile, place the cauliflower into the food processor and pulse several times until it resembles cauliflower rice. Place the cauiflower into a large bowl and stir in the chopped leeks, frozen peas and spinach. Add the tarragon and season with salt and pepper.
Make the batter by adding 4 tbsp gram flour, 100mls of water, ground turmeric and black pepper to a large bowl and combine with a spoon. *You will use these quanities for every 4 fritters.
Once the potatoes are soft enough to mash. Use a masher to mash until smooth. Add the mash to the bowl with the cauliflower and leek mixture in and combine well using a spoon.
Add 4 heaped tablespoons of the potato, cauliflower and leek mixture to the bowl with the batter and combine well until the batter is evenly mixed in.
Place 1/2 tablespoon of oil into the frying pan and heat on a medium setting until it starts to sizzle. Turn the heat down and scoop 1/4 of the potato, cauliflower, leek and batter mixture into the frying pan and then flatten with the back of the spoon until flat and round. Continue doing this with each of the 4 quarters. If you're frying pan is not big enough, do 2 at a time.
Once the fritters have fried for a few minutes on each side and have become crispy, place them on a baking tray and leave in the oven whilst you fry the rest of the fritters. This will keep them warm!
Repeat the process above with the batter mixture and adding the potato, cauliflower and leek mixture and frying in batches of 4 until you have used all of the mixture. Place cooked fritters into the oven to keep warm until you are finished.
Serve immediately or allow to cool on a rack. The fritters are equally as delicious hot, warm or cold!
This recipe makes 20 fritters so you can half the ingredients and make 10 or make the full 20 and keep any extras in the fridge for breakfast / lunch boxes /snacks the following day because they tastes really delicious hot or cold!