Hearty dinner

I love my veges and this was the yummiest meal if I do say so myself; lots of colour, vitamins, wonderful flavours and fibre. Surfer Boy came home from school yesterday with a beautiful freshly picked cauliflower from his agriculture plot that he had grown. So what else can would one make but Thai Cauliflower and Chickpea Fritters served with whole egg mayonnaise and sweet chili sauce. The salad started with a lovely bunch of English spinach from our little vege patch out the back, roasted butternut pumpkin, baby beets, carrot, Spanish onion, marinated feta cheese, walnuts and a drizzle of balsamic vinegar.......heaven.

Ok, here is the recipe, especially for Joni! This a little rough as it was totally thrown together last night and I used rice flour as I can't eat wheat.

My Cauliflower and Chickpea Fritters

4 good size eggs

2/3 cup SR flour

1/2 cup milk

1 whole fresh cauliflower chopped up and steamed till tender

400g tin of chickpeas

small handful of chopped red capsicum

fresh chopped coriander

good grind of black pepper

shake of turmeric

shake of cumin

Beat your eggs and flour together then add flour, next add cauliflower, chickpeas, capsicum and all seasonings. I mixed mine in my stand mixer and it mashed the cauliflower and chickpeas into the batter roughly.

Shallow fry large spoonfuls in canola oil in a hot frying pan, drain on kitchen paper and then serve hot with sweet chili sauce. If I had some natural yogurt I would have blended in some coriander and used this for an alternative

dipping sauce.