This recipe is bang on season, using Hodmedod’s yellow pea flour which works much as gram (chickpea) flour does in Indian cuisine for a lovely golden, crisp finish. This is quick and easy to prepare and is naturally vegan and gluten free so ticks all the boxes.

If you don’t fancy the washing up, then this dish is currently served in the Wild Strawberry Cafe!

Serves 4 as a main meal

Recipe

Cauliflower	1 medium (approx. 1 kg)
Flat Leaf Parsley	1 bunch
Soy milk	400 ml
Hodmedods yellow pea flour	400g
Ground cumin	5 tsp
Ground cinnamon	3 tsp
Ground turmeric	2 tsp
Sea salt and black pepper	To taste
Vegetable oil for frying

 Method

1. Separate the cauliflower into smallish florets. Boil until soft and then drain well.
2. Measure out all the spices, seasoning and flour and mix with the chopped parsley in a large bowl.
3. Let the cauliflower steam dry for around 10 minutes. Whilst still warm add to the flour mix. Use a wooden spoon or potato masher to smash up fairly well whilst retaining some texture.
4. Once it is well mixed, gradually add the soy milk, mixing with a wooden spoon until you have smooth, thick, mixture which holds together. You might need slightly more or less soy milk. If the mix becomes too wet simply add some more flour.
5. Using a heavy based frying pan, pour in the oil to about a 2cm depth and warm to a moderate heat. Using a dessert spoon, carefully spoon in the mixture to form patties. The mixture should hold together well, if it doesn’t, you might need to adjust the flour or milk quantities.
6. Shallow fry for 5-10 minutes, turning once in the middle, until the fritter is golden and crisp all over.
7. Either serve straightaway, or they can be prepared in advance and reheated in a hot oven.
8. Serve with a turmeric spiced yoghurt or Indian mango chutney and garnish with chopped coriander. Mini versions also make great canapes.