Common in Jordan and Palestine, these cauliflower fritters (known as Mshat) are quick to make and the recipe can easily be altered to suit your taste. Similar things exist across the Middle East, including in Iraq (made with lettuce instead of cauliflower) and in Turkey (made with courgette and called mücver).
Here’s how to make them:
- Cut half a large cauliflower into florets and boil in a pan for 4 to 5 minutes. Drain, and chop finely.
- Combine in a bowl with 5 finely chopped spring onions, a handful of shredded parsley, half a teaspoon of salt and half a teaspoon of cumin.
- Now mix in four beaten eggs and 120g of plain flour to make a batter.
- To fry them (the traditional way): heat a pan of cooking oil (I used light olive oil) and carefully drop a few spoonfuls of the mixture into the pan for each fritter. It will soon turn firm and brown in a few minutes and be ready to turn for the other side. To bake them: dollop the mixture onto a tray that has been greased or lined with baking paper. They take about 10 minutes at 200C (400F).
They turn out really differently if you fry or bake them but either way, these Middle Eastern vegetarian fritters make a quick, easy and satisfying meal. For other recipes see this Palestinian one here and this Jordanian one from Manal Al Alem here. Traditionally you would eat them with plain yoghurt and bread but there are loads of different things you could combine them with. I’ll definitely be trying them again!