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RECIPES

Pakora from cauliflower

It has only one defect, there is quite a lot of fat in it, so make sure that the one you use for frying is of a good quality. Then carefully drain its surplus with the help of a kitchen roll. It is also possible to experiment with other vegetables: with zucchini, pepper or sprouting broccoli.
Ingredients:

  • half of average cauliflower, divided into small florets
  • finely chopped up shallots
  • cloves of garlic
  • fists of walnuts
  • teaspoonful of green curry paste
  • half of lemon juice
  • 3-4 spoonful of chickpea flour or of other leguminous plant
  • half a glass of milk
  • 3-4 twigs of fresh lovage
  • 1-2 eggs
  • ghee or mustard oil for frying

Apricot chutney:

  • half a jar of apricot plum jam
  • 2 chili peppers
  • cloves of garlic
  • salt
  • limo juice

Preparation: We knead a dough made of milk, egg, chickpea flour and curry paste, we add the slices of cauliflower, lightly crushed in hands walnuts, chopped up garlic, shallots, chopped up lovage and at the end the lemon juice. We fry the little portions in a small deep pan in a lot of fat. We serve it with sour-sweet apricot chutney (we mix up chopped up chili, garlic and cilantro with the plum jam, with lime juice and salt). Recipe: Maja Pietruszka. Photo : USTA magazine

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