Cauliflower Hotcakes with Cherry Tomato, Broad Bean and Avocado Salsa by SUNDAY

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Cauliflower Hotcakes with Cherry Tomato, Broad Bean and Avocado Salsa

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Cauliflower Hotcakes with Cherry Tomato, Broad Bean and Avocado Salsa

British

Main

45 mins

Eggs

Medium

Serves

Our cauliflower hotcakes are best served immediately, when still crisp and hot from the pan. They are great as an afternoon snack too. The hotcakes and the bacon take around the same time to cook, so try to get them cooking at the same time to make it easier when you assemble the dish.

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Recipe extracted from Brunch The Sunday Way – Photographs by Patricia Niven

Recipe courtesy of

Ingredients

small cauliflower, cut into small florets
125g (4.oz) self-raising flour
2 large eggs, lightly beaten
red onion, finely diced
2 garlic cloves, finely chopped
red chilli, deseeded and finely diced
bunch of fresh coriander, chopped
1 tsp ground cumin
1 tsp ground turmeric
1 tsp sea salt
1 tsp black pepper
12 slices dry-cured streaky bacon
3 tbsp rapeseed oil, plus extra if needed
4 Poached Eggs
4 tbsp Tahini Lemon Yoghurt (see page 144 of the cookbook)
Cherry Tomato, Broad Bean and Avocado Salsa (see page 145 of the cookbook)
olive oil, to drizzle

Method

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Method

Bring a pan of salted water to the boil, add the cauliflower florets and blanch for 3 minutes. Fish out with a slotted spoon and drain in a colander, then transfer to a plate and allow to cool for 15 minutes.
While the cauliflower is cooling, sift the flour into a mixing bowl and whisk in the eggs to create a thick batter. Add the onion, garlic, chilli, coriander, cumin, turmeric and the salt and pepper. Mix well using a plastic spatula.
Break the cauliflower pieces into smaller florets so that the hotcakes aren’t too chunky. Add the florets to the batter and mix well until fully incorporated – you should have a thick stiff batter.
Preheat the grill to high. Line a tray with kitchen paper to drain the fritters on once cooked. Lay the bacon onto a non-stick baking tray and grill until the fat is almost crispy, or to your desired taste.
Meanwhile, heat a large heavy-based non-stick frying pan over a medium heat. Add 3 tablespoons of rapeseed oil to the pan and allow to heat for a minute or so. Put 4 heaped tablespoons of the hotcake mix into the pan, spacing them out, and allow to fry for 3–4 minutes before flipping over and cooking for a further 2–3 minutes until crisp and golden brown. Remove from the pan and drain on kitchen paper. Repeat to cook another two batches of the hotcakes, adding a little more oil if needed.
Prepare the poached eggs
To assemble, spread a generous tablespoon of tahini lemon yoghurt in the centre of each plate and place 3 hotcakes onto the plate. Add 2 tablespoons of the salsa and 3 slices of bacon. Finish each plate with a poached egg and a drizzle of olive oil.