Cauliflower croquettes

Cauliflower croquettes

A Month in Marrakesh
David Loftus


Quantity Ingredient
1 slice white bread
1kg cauliflower
100g breadcrumbs
3 tablespoons chopped flat-leaf parsley
1/2 teaspoon paprika
1/2 teaspoon ground cumin
extra-virgin olive oil
2 beaten eggs
200g breadcrumbs
100g plain flour
1 beaten egg
2 teaspoon * harissa [rid:1562]
250g thick greek-style yoghurt
freshly ground black pepper


  1. Remove the crusts from 1 slice of white bread and soak in a little water. Trim 1kg cauliflower, roughly chop and boil in salted water until soft. Transfer to a large bowl and break it up with your fingers until quite fine, but with a little texture.
  2. Mix in the soaked bread, 100g breadcrumbs, 3 tablespoons chopped flat-leaf parsley, 1/2 teaspoon paprika and 1/2 teaspoon ground cumin. Season generously with sea salt and freshly ground black pepper. Add a generous slug of extra-virgin olive oil and 2 beaten eggs, and stir to combine thoroughly.
  3. Put 200g breadcrumbs, 100g plain flour and 1 beaten egg in three separate bowls. Take a small handful of the cauliflower mixture (about a tablespoon), press into a small ball and flatten slightly. Toss gently in the flour, then dip into the egg and finally roll in the breadcrumbs. Repeat until all the cauliflower mixture is used. Place on a tray and refrigerate for 1 hour.
  4. Place a heavy-bottomed saucepan over medium heat and pour in enough oil so that it’s about an inch deep. When the oil is hot, gently lower the croquettes into the pan (you will probably have to do a couple of batches). Once the croquettes are golden on the bottom, turn over and cook the other side. Remove from the pan when they are golden on both sides, take out the pan and place on a piece of kitchen towel to absorb the excess oil.
  5. Stir 2 teaspoons harissa through 250g thick Greek-style yoghurt and serve with the hot croquettes.
North African
A Month in Marrakesh
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