Cauliflower and coriander fritters

Simple Too, p. 39

These are a reworking of Sami Tamimi’s favourite cauliflower fritters, published in The Ottolenghi Cookbook. Nearly two decades on, we’re still eating them, piled into a pita or amped up with all sorts of condiments. We love to dip these into green mayo (p. 291) or serve them with either of the shattas (p. 287), or just with a generous sprinkle of chaat masala on top. Serve them warm from the pan, or at room temperature. Once cool, they lose a bit of crunch but are still delicious.