Cauliflower Potato Nuggets

Ingredients

• 200 g cauliflower
• 400 g waxy potatoes
• Salt
• 1 Garlic clove
• 1 Spring onion
• 150 g chickpea flour
• 1 tsp curry powder (Indian)
• 1 tsp garam masala
• a splash lime juice
• 1 l vegetable oil for frying

Instructions

1. 1.

   Wash the cauliflower and roughly cube it with the stem. Peel, cube the potatoes and cook both in salted water for 15–20 minutes until tender.

2. 2.

   Meanwhile peel and finely chop the garlic. Wash, trim, halve lengthwise and slice the spring onion into fine rings.

3. 3.

   Drain the cooked vegetables and press them onto a work surface with a potato masher. Add the spring onions, garlic, chickpea flour, curry powder, garam masala and season with salt and lime juice. Knead well and shape about 20 small nuggets.

4. 4.

   Heat the vegetable oil in a fryer or pot to 170 °C. Fry the cauliflower‑potato nuggets until golden brown. Drain on kitchen paper and serve immediately.