Vegetarian recipe: Sesame crumbed cauliflower fritters with Japanese curry sauce
Karen Martini’s versatile sauce also works well in an egg and lettuce sandwich.
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Cooking tools:
- Food processor
- Blender
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Wooden spoon
- Kitchen scale
- Measuring spoon
- Measuring cup
- Deep-fry thermometer
- Colander
- Kitchen towel
- Paper towel
- Plate
Ingredients
- 1 large cauliflower, leaves and stem attached
- 120g plain flour
- 2 eggs
- 250g freshly blitzed white breadcrumbs (including crust)
- 150g sesame seeds
- olive oil, for deep-frying
- salt flakes
- lemon cheeks, to serve
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