CAULIFLOWER FRITTERS

Ingredients:

• 200g cauliflower, cut into very small florets with the little stem as possible
• 2 whole eggs, lightly beaten
• 1 tablespoon finely chopped flat-leaf parsley
• 1 tablespoon finely chopped chives
• 35g whole wheat flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground coriander
• 1 teaspoon extra virgin olive oil (7g)
• 40g grated parmesan

Instructions:

1. Cook cauliflower florets in a pan of boiling salted water for 8 minutes or until tender. Drain, cool under running water, then drain again. Pat dry on a paper towel.
2. Place half the florets in a bowl and mash with a fork. Whisk in the eggs, herbs, flour, baking powder, parmesan and ground coriander. Stir in remaining florets and season with salt and pepper.
3. Heat oil in a large frypan over medium-high heat and cook rounded tablespoons of the cauliflower mixture in batches, for 1-2 minutes on each side until crisp and golden, adding remaining oil as necessary. 

Nutrition Facts:

• Calories: 558.5 Cal
• Protein: 32.7g
• Carbs: 43g
• Fat: 30.3g