Crisp and spicy cauliflower bites with an Indian twist. Very moreish. Perfect with cocktails or as a side to liven up dinner.
This is a delectable but tempered down, toddler friendly version.
You can jazz them up with cheese, bacon or shrimp. Spice them up or tame them down.
2 small cauliflowers, approx. 750 grams
1/2 cup crispy onions
3/4 cup breadcrumbs (Panko)
salt to taste
2 teaspoons crushed black pepper
2-3 tablespoons chopped coriander leaves
1 large potato, boiled and mashed
1/2 a medium green chilli, chopped fine (optional)
1 tsp grated ginger
1 pinch of turmeric
1 teaspoon of chaat masala*
Makes: About 20 – 24 croquettes
1. Lightly steam the cauliflower heads with a pinch of turmeric. (The turmeric gets rid of the ‘freshly stewed’ smell which I absolutely HATE.)
2. Grate the cauliflower and squeeze out any water. Mash the potato with a fork. Mix well.
3. Add in the onions, chopped chilli, ginger, coriander leaves, chaat masala, salt and pepper. Mix well.
4. Take a ping pong sized ball of the mixture and shape into oblong croquettes. Keep aside.
5. Grease a baking tray with olive oil. Preheat the oven for 10 minutes at Gas Mark 5 / 200C / 400 F.
6. Roll the croquettes in the panko crumbs and place them on the greased tray.
7. Bake them for about 15-20 minutes or until the breadcrumbs turn golden. Make sure you rotate the trays, back to front and across the shelves.
8. Serve hot with ketchup or a mint chutney or even a cooling cucumber yoghurt dip.
1. I used a potato to bind the croquettes but you could also use 1 egg white, beaten stiff and folded into the mixture. This should make the croquettes lighter than the potato version.
2. I prefer Panko breadcrumbs for their crispy texture but you could also use breadcrumbs from an old sourdough bread.
An option to breadcrumbs is to roll the croquettes in rice flour for a crisp coating. The texture is quite different to the breadcrumbed version. Give it a go!
3. Chaat masala* is an Indian spice mix that contains, among other things, dried mango powder, mint, mace and a few other spices. Any local Indian shop should carry this. If you can’t get hold of it, substitute with 1 teaspoon of ground cumin and coriander seeds and add a dash of lime to the croquette mix.