Ingredients
- red peppers 2, sliced
- red onion 1, sliced
- olive oil
- garlic 1 clove, crushed
- red chilli 1, seeded and diced
- chopped tomatoes 200g tin
- red wine vinegar 1 tbsp
- cauliflower 1 small, cut into florets
- egg 1, beaten
- self-raising flour 80g
- semi-skimmed milk 100ml
- flat-leaf parsley a small bunch, chopped
- green salad to serve (optional)
Method
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Step 1
For the peperonata, gently fry the peppers and onion in 1 tsp olive oil for 20 minutes until soft. Add the garlic and chilli and cook for another 5 minutes. Add the tomatoes and simmer for 10 minutes. Stir in the wine vinegar and season. Leave to cool slightly while you make the fritters.
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Step 2
Blanch the cauliflower for 4 minutes, drain and pat dry with kitchen paper, then roughly chop. Whisk the egg into the flour and add the milk to make a smooth batter. Season well and stir in the cauliflower. Heat 2 tbsp oil in a large frying pan and drop in spoonfuls of batter (it should make about 9 small fritters). Fry for 3 minutes until you see bubbles forming, then flip and cook for another 3 minutes until golden. Drain on kitchen paper. Stir the parsley through the peperonata and serve with fritters and salad if you like.
Nutritional Information
- Kcals 330
- Fat 12.8g
- Saturates 2.4g
- Carbs 37.1g
- Fibre 8.4g
- Protein 12.5g
- Salt 0.8g
