I mentioned how much I loved Hans’ Kale Crisps that he demonstrated when I visited Homefield Grange on my 3 day reboot last year.
So I asked Han’s what were his favourite recipes.
His favourite recipes are:–
- Kale Coleslaw
- Hemp Seed Tabbouleh
- Cauliflower Fritters
If you are a Homefield member, you can find a copy of each of these recipes in your members area
If you are not a member, don’t worry. We asked our Facebook and Instagram followers which of Han’s favourite dishes they would like the recipe for. The winning vote was for the Cauliflower fritters.
So here it is
Cauliflower Fritters Recipe
1 garlic clove, finely chopped
300ml olive oil
1½ tsp ground cumin
120g rice flour
½ tsp turmeric
1 tsp cinnamon
3 tbsp flat leaf parsley leaves, chopped
50ml cooking water
Salt and pepper
Makes: 4 main size fritters
Preparation time: 15 minutes
Cooking time: 10 minutes
Storage: Cooked fritters keep for 3 days in a refrigerated airtight container.
Preheat the oven to 180°C.
Cook the cauliflower rosettes in boiling water till soft but still with a bit of bite, drain and keep warm. (Important: keep 50ml of the cooking water).
Pan fry the shallots and garlic in 50ml of olive oil and when soft, add the cumin and fry for another 30 seconds, stirring to make sure the cumin does not stick.
Mix together the rice flour, turmeric and cinnamon in a bowl then add the parsley, cooked shallots, garlic and cauliflower with 50ml of cooking water (add gradually to avoid becoming too runny). Season with salt and pepper.
Warm the remaining olive oil in a frying pan. Using a large kitchen serving spoon, make 4 patties out of the mixture and place them carefully into the oil. After 2 minutes turn over and cook for another 1 minute on the other side. Take out the fritters with a slotted spoon and put on kitchen roll for 5 minutes to get rid of any excess oil.
Put in the pre heated oven for another 5 minutes or till hot.
A recipe high in fibre, promotes weight loss, rich in antioxidants, helps promote heart health and lowers risk of cancers.
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