Cauliflower, Leek & Kale Fritters

These beautifully crisp cauliflower, leek and kale fritters make a delicious light lunch or a filling snack. Serve with tahini sauce for a real treat! 

Vegan cauliflower, leek & kale fritters

Recipe by Demuths Cookery School (www.demuths.co.uk)

Serves: 2/4 | Makes: 12 small or 8 medium

Ingredients

• ¼ a cauliflower (100g cauliflower florets)
• 1 large leaf of kale or cavolo nero
• ½ small leek
• 50g fine yellow cornmeal
• 50g gram flour
• 1 tsp baking powder
• 100ml almond milk
• ¼ tsp paprika
• 1/8 tsp smoked paprika
• ¼ tsp salt
• Sunflower oil for frying

Method

1. Cut the cauliflower into small florets, slice the leek finely and strip the kale or cavolo nero leaf from the stem and chop.
2. Mix together the cornmeal, gram flour and baking powder, stir in the almond milk. Season with paprika and smoked paprika and salt, stir until it resembles a thick paste. Stir in the vegetables.
3. Heat a large frying pan and add 2 tablespoons of sunflower oil. Heat the oil until a drop of batter bubbles when you add it to the frying pan.
4. Carefully drop 1 tablespoon of the fritter mix into the frying pan. Fry about 4 fritters at once, but don’t over-crowd the frying pan. Fry the fritters on both sides until they are golden and they feel firm. You don’t want any raw batter remaining within the fritter.
5. Serve with salad and vegan mayo.

Tips

• Try with various spices such as Aleppo pepper and Sumac. Mint, basil and coriander can all be added for flavour.