Rachel Roddy's Recipe for Cauliflower, Potato and Mint Fritters

Vegan, Vegetarian, Raw, fermented and probiotic scholar

These sprightly, mint-infused fritters are great straight from the pan, but taste even funkier after a rest of 20 minutes or so

1 large potato (about 200g), peeled and quartered

1 small cauliflower, trimmed and broken into medium florets

1 egg

100g chickpea (gram) flour, or dry breadcrumbs

1 small handful mint,or mentuccia, minced

1 heaped tbsp grated parmesan, grana padano or pecorino

Salt

Milk, for loosening (optional)

Olive oil and butter, for frying

Directions at theguardian.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer