Spicy Cauliflower Fritters

Although there are several recipes for Cauliflower fritters or patties,  this is a little different.  The original recipe was in the Age and the recipe by Steven Manfredi.   It has a mild Middle Eastern flavour.

This is 1/2 the recipe , so can easily be doubled.  I shallow fried the patties and reheated in the Air Fryer.  The 1/2 mix made 12 small patties, 7x4 cm.  I served them with Sweet chilli sauce.

160 g cauliflower
60g plain flour
1 1/2 tablespoons of parsley ,
1 clove garlic
1/2  an onion
2 eggs
3/4 teaspoon of ground cumin
1/2 teaspoon of cinnamon
1/4 teaspoon of turmeric
Salt and pepper to taste.
1 tablespoon of oil

Method
Cut cauliflower into small pieces
Steam cauliflower in Varoma until soft, ( 25 mins) set aside
Tip hot water out of bowl and rinse in cold water to cool bowl.
Add onion , garlic and parsley and chop, speed 5 for 10 seconds.
Add eggs, flour and spices and mix for 5 seconds.  Scrape down and mix, 2 seconds.
Add warm Cauliflower and mix on speed 5 for 2 seconds.  Mix should be a bit chunky.
Heat oil and fry until brown.  Flip and cook other side.
Remove and place on hand towel.

Greens with peanut sauce, Japanese style

Many green veggies are suitable for this dish.  The original recipe uses Watercress, but I used Broccolini.  Green French beans, Asparagus or even Spinach would work well.  Again it can be served as part of a Japanese meal or as a side to any dish.

2 small bunches of Broccolini,  or about 500 g of preferred green vegetable.
Steam in Varoma until tender.  With the Broccolini,  I first started with the stalks and added the green tips for the last 10 minutes.
While greens are steaming,  mix in a large bowl,
4 tablespoons of Crunchy Peanut Butter
2 tablespoons of soy sauce
2 tablespoons Mirin

Tip hot veggies over the sauce and fold in with spoon until well coated.

Notes
This reheats well in the Microwave
Makes a nice meal with sushi  rice.

Pumpkin, Japanese style

Japanese vegetarian recipes, pumpkin with sweet glaze and sesame seeds

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Over the next few days I will post several Japanese inspired recipes,  that I served as part of a Bento Box lunch
The first is very simple and can be part of a Bento Box lunch or served as an interesting side with any meal. It is cooked in the Varoma and can be finished off in a frying pan. 

300 to 500g of peeled , deseeded butternut pumpkin. Cut into 2 cm cubes.
60 g of any sugar, ( white, brown , raw)
1 tablespoon of light soy sauce, ( if not available use 1/2 dark or mushroom soy and thin with white wine or rice vinegar )
1/2 cup of water

Place all , except sesames ,in heat proof dish that will fit into Varoma. 
Place 2 bamboo skewers under dish in Varoma to allow steam to circulate.
Pour 1 1/2 liters of boiling water into bowl and steam for 20/30 minutes. Stir 1/2 way through.
Test pumpkin with skewer to see that it is just cooked.

At this point,  tip into frying pan and boil rapidly to evaporate most of the liquid.  Serve
OR
Store and reheat by evaporating liquid as above.

Sprinkle with roasted sesame seeds. 

Containers used in Varoma

Containers used in Varoma

I have collected a number of different containers, to hold food, when using the Varoma. I also use oven bags. The largest Pyrex container is 7 cups. The containers without lids I cover with Glad Wrap. Most of the small dishes will fit 4 into the Varoma, although the very small ones will fit 6 or 8.
The egg ring I place under most of the large dishes to allow the steam to circulate. The pink stringy thing is called a " food loop". I use it under the larger dishes as the egg ring is too thick and the lid will not sit down.
I have other 'oven to table', dishes that I also use. I don't use plastic as I often brown the food after it is steamed.
The most expensive Pyrex container, with lid was $20.
I use 2 books when I want ideas, TMX Full Steam Ahead, and Brigid Treloar's ' Steaming'.

I have also pictured the small TMX food warmer. Although I haven't used it for steaming
I have been told that it is good, however you would need to block the small hole that is in the lid.