Name: Cauliflower fritter rolls with fried haloumi and lime emulsion
Prep time: 6 min
Cook time: 15 min
Total time: 21 min
Yield: 2
Ingredients: Cauliflower fritter rolls with fried haloumi; 2 cup cooked cauliflower florets, chopped; 2 eggs, lightly beaten; 2 tablespoon flour; 1 teaspoon baking powder; pinch of salt; 3 tablespoon chopped spring onion; 2 tablespoon chopped coriander leaves; 2 tablespoon canola oil; 4 slice (100-150g) haloumi; 1 tablespoon flour; 30 centimetre soft baguette; 6 stalks coriander with leaves; 1/2 an avocado, peeled and sliced; 1 lime, cut into wedges; lime emulsion (see recipe below); Lime emulsion; 2 eggs, soft-boiled for 5 minutes, cooled and peeled; zest and juice of 2 limes; 4 tablespoon vegetable stock, plus extra if needed; 100 millilitre grapeseed oil; pinch each salt and white pepper

Cauliflower fritter rolls with fried haloumi and lime emulsion

Meltingly soft haloumi and herby cauliflower fritters in a soft roll make for a magic meal.

Serves 2

Prep

Cook

15M

Total

21M

Jazz up your weekday sandwich with meltingly soft haloumi and herby cauliflower fritters in a soft roll for a truly magic meal.

Looking for more fancy sandwiches?

Ingredients

Cauliflower fritter rolls with fried haloumi

2 cup cooked cauliflower florets, chopped

2 eggs, lightly beaten

2 tablespoon flour

1 teaspoon baking powder

pinch of salt

3 tablespoon chopped spring onion

2 tablespoon chopped coriander leaves

2 tablespoon canola oil

4 slice (100-150g) haloumi

1 tablespoon flour

30 centimetre soft baguette

6 stalks coriander with leaves

1/2 an avocado, peeled and sliced

1 lime, cut into wedges

lime emulsion (see recipe below)

Lime emulsion

2 eggs, soft-boiled for 5 minutes, cooled and peeled

zest and juice of 2 limes

4 tablespoon vegetable stock, plus extra if needed

100 millilitre grapeseed oil

pinch each salt and white pepper

Method

Cauliflower fritter rolls with fried haloumi

1.In a bowl, mix the first seven ingredients together until well combined.

2.Heat oil in a large frying pan and fry spoonfuls of the cauliflower batter until golden.

3.Lightly coat haloumi with flour, then fry in same oil until golden.

4.Slice baguette horizontally (not all the way through). Smother base in lime emulsion, then layer fritters, coriander and avocado on top.

5.Cut in half and add a squeeze of lime juice before serving or serve with lime wedges.

Lime emulsion

6.Place eggs, all the zest, half the lime juice, and stock in a food processor. Blitz for about 30 seconds.

7.Very slowly drizzle in the oil until you have an emulsion. Add more lime juice and stock if required. Season to taste.

Mike’s Top Tips: To change up the flavours, swap the lime emulsion for a curry oil. Infuse a little olive oil with a dash of curry powder by heating over a low heat
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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