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Jane Houston

CHEESE CAULIFLOWER & ANCHOVY FRITTERS

GF | NF | RSF - contains dairy and fish and eggs
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Servings: 8 fritters
Course: 2 meals a day, BLW, Fritters, Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 260 grams uncooked cauliflower 
  • 2 eggs 
  • 20 grams anchovies 
  • 1/2 cup parmesan cheese 
  • 1 garlic clove 
  • 4 tbsp flour of choice 
  • 1 tbsp oil/fat of choice for frying 

Equipment

  • 1 Steaming Pot
  • 1 Large bowl
  • 1 Whisk
  • 1 knife
  • 1 Frying Pan
  • 1 Spatula

Method
 

  1. Chop the cauliflower into florets and steam lightly until only just softened - try not to over steam as it will make the fritters mushy 
  2.  While the cauliflower is lightly steaming, take out a large mixing bowl and crack in the eggs, whisking well 
  3. Next add in the anchovies, finely diced, grated parmesan cheese and the garlic clove finely diced. Mix well 
  4. Allow the cauliflower to cool once removing from the heat and then grate it over the bowl with the other ingredients 
  5. Mix in your flour of choice and give the ingredients a good stir until well combined 
  6. Preheat a frying pan with your chosen cooking oil/fat and once hot begin spooning the mixture in to create your fritters 
  7. Fry on a medium - high heat until golden on both sides and cooked within 
  8. Sprinkle with salt to serve if appropriate

Notes

Able to be frozen: no 
Age Appropriate: once tolerating all allergens seperately
recipe by Jane Houston for Boob to Food