Ingredients:

  • 8 oz (227 g) large prawns, peeled and deveined
  • 1 cup (150 g) cauliflower florets, steamed and chopped
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp (5 g) ginger, grated
  • 1 tsp (5 g) turmeric powder
  • 1 tsp (5 g) cumin powder
  • 1 tsp (5 g) coriander powder
  • Salt and pepper, to taste
  • 1 tablespoon (15 ml) lemon juice
  • 1 cup (120 g) all-purpose flour
  • 2 large eggs, beaten
  • 1 cup (100 g) breadcrumbs (fresh or panko)
  • ½ tsp (2 g) paprika (optional)
  • Oil for frying (vegetable or canola)

Instructions:

  1. Chop the steamed cauliflower and place it in a bowl. Add finely chopped onion, garlic, ginger, spices, lemon juice, salt, and pepper. Mix well and then fold in the prawns.
  2. Cover the bowl with plastic wrap and chill in the refrigerator for 30 minutes.
  3. In one bowl, place the flour. In another bowl, beat the eggs. In a third bowl, combine breadcrumbs and paprika.
  4. Remove the chilled mixture from the fridge. Form into small patties or cutlets, about 2 inches in diameter.
  5. Dredge each cutlet in flour, then dip in beaten eggs, and finally coat with breadcrumbs.
  6. Heat oil in a frying pan over medium heat. Fry cutlets in batches until golden brown on both sides, about 3-4 minutes each.
  7. Serve hot as an appetizer or snack.