NZ Woman's Weekly

Cauliflower fritter rolls with fried haloumi recipe

  • Meal Type

  • Servings

  • Courses


Hearty cauliflower fritters give real substance to this
meat-free roll, with salty haloumi adding an extra punch of flavour.

  • 2 cups cooked cauliflower florets, chopped
  • 2 eggs, lightly beaten
  • 2 tbsp flour
  • 1 tsp baking powder
  • Pinch of salt
  • 3 tbsp chopped spring onion
  • 2 tbsp chopped coriander leaves
  • 2 tbsp canola oil
  • 4 slices (100-150g) haloumi
  • 1 tbsp flour
  • 20-30cm soft baguette
  • 6 stalks coriander with leaves
  • ½ an avocado, peeled and sliced
  • 1 lime, cut into wedges
  1. In a bowl, mix the first seven ingredients together until well combined.
  2. Heat oil in a large frying pan and fry spoonfuls of the cauliflower batter until golden.
  3. Lightly coat haloumi with flour, then fry in same oil until golden.
  4. Slice baguette horizontally (not all the way through). Smother base in lime emulsion (see right), then layer fritters, coriander and avocado on top. Cut in half and add a squeeze of lime juice before serving or serve with lime wedges.

Lime emulsion

  • 2 eggs, soft-boiled for 5 minutes, cooled and peeled
  • Zest and juice of 2 limes
  • 4 tbsp vegetable stock, plus extra if needed
  • 100ml grapeseed oil
  • Pinch each salt and white pepper
  1. Place eggs, all the zest, half the lime juice, and stock in a food processor. Blitz for about 30 seconds.
  2. Very slowly drizzle in the oil until you have an emulsion. Add more lime juice and stock if required. Season to taste.

Take a look at this lasagne pasta bake recipe here.

Issue 1541

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