Cauliflower Curry Balls

P1140086 copy.jpgMakes 12 balls, prep time 20 minutes, cooking time 10 minutes

INGREDIENTS
1  large cauliflower washed and trimmed
1 diced onion
1 egg
2 tbsp of plain flour
1 tbsp of curry paste
1 chopped red chilli
Handful 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
Boil some salted water in a deep pan. Trim and wash the cauliflower and break into even size pieces. Simmer for 5-6 minutes. Remove from the heat, drain in a colander and cool for 10 minutes. Blitz the cauliflower into grains in a food processor. Add the cauliflower and the rest of the ingredients to a bowl and mix. Divide the mixture into equal pieces. Roll into balls, then chill in the fridge for 30 minutes. Heat some oil in a deep pan over a medium heat, add the balls and to the oil and cook until golden.

FOR THE CHIPS
Boil some salted water in a deep pan with two tablespoons of vinegar. Wash the potatoes and slice into strips. Boil the potato 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.

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