These little fritters are really good and could be eaten for brunch, lunch or dinner.  I have added cauliflower which adds a delightful twist to them.

 

Makes 12

Ingredients

Latkes

½ medium onion,

1 medium sized cauliflower, cut into florets

2 potatoes, waxy variety (nardine), scrubbed

½ tsp turmeric

¼ tsp ground coriander

1 egg

2 spring onions, sliced finely

Salt and pepper

Coriander yoghurt

150g unsweetened yoghurt

1 bunch coriander, roughly chopped

8 mint leaves, finely chopped

½ lemon, juice

1 garlic clove, crushed

Pinch salt and pepper

 

Method

Begin by making the yoghurt sauce. Simply add all the ingredients into the yoghurt and mix well.  Sit in the fridge until required.

Add the florets to a food processor and processor until fine crumb like texture occurs. Add to a large bowl.

Grate the potatoes and onions.  Squeeze out in a clean cloth to remove as much liquid as possible.  Add to the cauliflower.

Add all the spices, egg, spring onion and season well.  Mix well to combine.

Add enough oil to a large heavy based fry pan to generously cover the bottom.  When hot add generous spoonfuls of mixture. When golden (3 minutes) flip carefully and cook the other side for a further 2 minutes or until golden.  Remove and drain on kitchen paper. Continue cooking the remainder of the mixture.

Serve warm with the coriander yoghurt.