Thursday 22 August 2019

Forkful's easy suppers

Cauliflower fritters
Cauliflower fritters
Parsnip soup

Aoife McElwain

We can't believe it's November already, but our kitchen cupboards are ready for it. This week, we're getting into the colder climes with some deliciously spiced cauliflower fritters and a parsnip soup flavoured with fragrant curry spices.

Cauliflower fritters

Serves 2

Prep Time: 15 mins

Cooking Time: 20 mins


Half a head of cauliflower

50g plain flour

Half a teaspoon of ground cumin

Half a teaspoon of ground coriander

Half a teaspoon of chilli flakes

2 eggs, beaten

50ml milk

50g of feta, crumbled

Handful of frozen peas, defrosted



2 tablespoons of olive oil

Side salad, to serve

1 lime, sliced into wedges

Freshly chopped mint


1. Cut the cauliflower into small florets. Add to a saucepan of boiling water and boil for 3 minutes. You want the cauliflower to still be quite firm so don’t be tempted to over boil at this point. Drain and set aside to cool slightly.

2. Make the batter by mixing together the plain flour, cumin, coriander and chilli flakes. Add the beaten eggs and the milk, and whisk until smooth.

3. Use a potato masher to gently break up the cauliflower into smaller pieces. Pour into the batter and mix until the cauliflower is coated. Add the crumbled feta, defrosted peas and a good pinch of salt and pepper. Mix well.

4. Heat the oil over a medium to high heat in a large frying pan. Add a spoonful of the batter into the pan and fry for about 5 minutes on either side, until golden brown. You should be able to make 4 fritters at a go, and the batter should give you 8 fritters in total. Serve with a side salad, somewedges of lime and a sprinkling of freshly chopped mint.

Curried Parsnip Soup

Serves 4

Prep Time: 10 mins

Cooking Time: 30 mins


1 tablespoon of olive oil

1 tablespoon of butter

1 small white onion

2 cloves of garlic

700g of parsnips

1.2l vegetable stock

1 tablespoon of honey

2 tablespoons of cream

Fresh chives



1. Heat the olive oil and butter in a large, heavy-based saucepan over a medium to high heat heat.

2. Peel and roughly chop the onion, garlic and parsnips.

3. Add the vegetables to the butter and fry over a medium heat for 10 minutes, or until the onion starts to soften.

4. Add the vegetable stock and bring to the boil. Simmer for 25 minutes, or until the parsnips are softened and cooked through.

5. Remove from the heat and use a hand-held blender to blitz the soup until smooth. Allow to cool slightly and mix in the honey and cream. Serve with finely chopped chives and walnuts.

This week’s storecupboard essential:

Flour: It might seem obvious but it is always great to have a bag of flour in your press, especially if you want to whip up a quick batter. Gram flour, made from chickpeas, makes a great alternative for people who are looking for a gluten-free option.

Photos: Mark Duggan 

Irish Independent

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