Cauli fritters – makes 8
300g of floury potato, peeled and diced
300g cauliflower florets
30g finely grated parmesan cheese
50g grated strong cheddar
1 onion, finely chopped
Pinch of mixed herbs
1/4 of a teaspoon of english mustard
salt and black pepper to taste
1 large egg
oil for frying
Place the potatoes in a pan of salted water to cover. Bring to the boil and cook until tender, about 10 minutes. Drain well and mash until smooth. Set aside.
Place the cauliflower in a pan of salted water to cover. Bring to the boil and cook until tender, about 10 minutes. Drain well and set aside.
Beat the egg yolk into the mashed potato, along with the cheeses and onion. Season with some salt and pepper, remembering that Parmesan is quite salty. Whisk the egg white until soft folds form. Fold them into the mashed potato along with the cauliflower.
Heat some oil in a frying pan over medium high heat. Once hot, drop the fritter mixture into the hot oil and cook for 3 to 5 minutes, until nicely browned on both sides, turning once halfway through the cooking time. Serve at once, sprinkled with some crispy bacon bits – good with salad or rice and veggies.