Saturday, July 18, 2009

Thermomix Cauliflower & Chickpea Patties

Well cauliflowers are getting a bit of a go in the house while I am trying to recreate Ferran Adria's cauliflower cous cous or risotto.

This time, the resulting puree was made into fritters with chickpea flour based on a recipe from Stephanie Alexander's Cooks' Companion.

The Thermomix is able to produce the chickpea flour from dried chickpeas in seconds.

Again, the recipe can be modified to suit your own palate, but the basic idea is how to use cauliflower in interesting ways, and in a fried form that may interest children.

The mixture can be made into little balls and fried as per Stephanie's original recipe, or as I did, and make it into larger patties.

Middle Eastern Cauliflower Fritters


120 g dried chickpeas
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp salt
1 cm fresh ginger
1 tsp ground turmeric
1/2 tsp ground pepper
1 large cauliflower, cut roughly into chunks
1 egg
Vegetable oil for frying


Place chickpeas into TM bowl and mill for 40 seconds on speed 9. Remove and set aside.

Place cumin and coriander seeds into TM bowl and dry roast for 8 minutes at 100°C on Speed 1. Add salt and mill for 10 seconds on Speed 9. Add ginger, turmeric and pepper and blend for 20 seconds on Speed 7. Scrape down sides after 10 seconds.

Remove the mixture from the bowl and keep aside. Place 200g of the cauliflower into the TM bowl and grate for 5 seconds on Speed 5. The cauliflower should be coarsely grated, not mush. Remove the cauliflower and add batches of cauliflower until it is all grated.

When the last batch of cauliflower has been grated, add the spice mixture and the egg to the cauliflower in the TM bowl. Mix for 10 seconds on Reverse and Speed 5 to mix, and then add this to the bowl with the remaining grated cauliflower and mix all together.

The mixture can then be made into walnut-sized balls and fried in 1 cm of hot oil, or made into patties and grilled in a small amount of oil.

Serve with a chutney, pickle or sauce of your liking.

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