Cauliflower Fritters with Feta, Mint and Dill

1 large red onion
2 tbs grapeseed oil
1 cauliflower, washed and stalk removed, coarsely chopped in the food processor
3 eggs
2/3 cup (100g) plain flour
pinch of white pepper
1 tbs mint leaves, washed and finely chopped
1 tbs dill leaves, washed and finely chopped
200g feta cheese, mashed with a fork
olive oil for frying

Fry onion in grapeseed oil in a large frying pan over medium heat until it is soft and lightly coloured.

Add cauliflower and saute for 2 minutes.

Place in a colander and allow excess liquid to drain, allow to cool slightly.

Whisk eggs with flour in a bowl until well blended.

Add pepper and herbs and mix well.

Fold in mashed feta.

Stir in the onions and cauliflower.

If the batter is a little too runny, add a little more flour.

Heat oil over medium heat in a large frying pan. You will need enough oil to cover the bottom of the pan for frying.

Spoon desert spoons of the batter into the pan, do not overcowd the pan.

Turn and cook until both sides are lightly browned.

Place the fritters on a plate and serve.

Try this served with tomato relish, green goddess sauce or guacamole.

Try this as filo triangle pastries, method below.

Leave the batter in the bowl and do not fry it.

Preheat oven to 180°C.

Take a sheet of filo pastry, brush with butter and fold in half lengthwise, then fold in half lengthwise again. Brush with butter again so the parcel sticks together. (Wrap the remaining pastry sheets in a lightly dampened tea towel to keep them from drying out until you are ready to use.)

Place 1 tbsp (about 25g) of filling onto the pastry in the right-hand corner closest to you. Fold filo over, making a triangle to enclose. Repeat folding up the filo strip so that you finish with a triangle parcel. Brush with a little butter. Repeat with remaining filo, butter and filling.

Place triangles on a metal oven tray lined with baking paper. Bake for 25-30 minutes or until pastry is golden and filling is firm.

Remove pastries from the oven, and serve with rocket leaves dressed with extra virgin olive oil and lemon juice.