Makes 12 balls, prep time 20 minutes, cooking time 10 minutes
INGREDIENTS
1 large cauliflower, washed and trimmed
1 onion, diced
1 free-range egg
2 tbsp of plain flour
1 tbsp of curry paste
1 red chilli, chopped
½ cup of chopped coriander
Oil for deep frying
Sweet chilli sauce to serve
FOR THE CHIPS
3 large potatoes
2 tbsp of white vinegar
Rock salt
FOR THE SALAD
1 block of feta cheese
2 large tomatoes, cored and diced
½ a red onion chopped
Rock salt
METHOD
Bring to the boil 500ml salted water in a deep pan.
Trim and wash the cauliflower, cut into even size pieces.
Simmer for 5-6 minutes, then remove from the heat, drain and cool for 10 minutes.
In a food processor, blitz the cauliflower into grains .
Add the cauliflower and the remainder of the ingredients to a bowl and mix.
Divide the mixture into equal amounts, roll into balls, then chill for 30 minutes.
Heat some oil in a deep pan over a medium heat, add the balls, cook until golden and crisp.
FOR THE CHIPS
Boil 500ml of salted water in a deep pan with two tablespoons of vinegar.
Wash the potatoes and slice into strips.
Boil the potatoes for 5-6 minutes, remove from the heat, drain and dry on some kitchen towel.
Deep fry until crispy, top with rock salt.
FOR THE SALAD
Cut the feta cheese into small cubes.
Diced the onion, core the tomato and cut into dice.
Mix all the ingredients together, season and add a splash of white vinegar.