Cauliflower fritters (Pulpetti tal-Pastard)
 
Cook time
Total time
 
A great snack or side dish. I have included anchovies and cheese in my fritters but you don't need to include them if you want the fritters to be vegetarian. Makes 16 fritters.
Author:
Cuisine: Maltese
Serves: 16
Ingredients
  • 1 cauliflower cut into 4 pieces
  • 4 small potatoes cut into quarters
  • 1 onion finely chopped
  • 2 garlic cloves crushed
  • zest of ½ lemon
  • 2 tablespoons grated hard cheese
  • 50 grams flour
  • 2 eggs lightly beaten
  • 1 tablespoon finely chopped parsley
  • 5 black olives chopped
  • 5 anchovies chopped
  • 1 teaspoon capers
  • Salt and pepper
  • Oil for frying
  • Lemon wedges to finish
Instructions
  1. Place the potatoes and cauliflower in a pot of water which has been seasoned with salt. Bring to a boil then reduce to a simmer for 12 minutes.
  2. While the potatoes and cauliflower are cooking, fry the onion and garlic, on medium heat for five minutes in a frying pan with olive oil.
  3. Drain the potatoes and cauliflower in a colander.
  4. Place back in the pot and combine all the other ingredients (except the lemon wedges).
  5. Season with salt and pepper.
  6. Mash gently with a fork or masher.
  7. Spoon tablespoons of the mixture into a frying pan with a ½ cm layer of olive oil on low heat. If you have a clear lid then put this on to retain the heat.
  8. Fry on each side for about 7 minutes or until browned on each side.
  9. When flipping over also make sure to put your spatula right under the fritters. A crust would have formed underneath and it is important that this is kept intact before flipping over.
  10. Serve with lemon wedges.
Recipe by A Maltese Mouthful at https://www.amaltesemouthful.com/cauliflower-fritters-pulpetti-tal-pastard/