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Cauliflower Latkes

Cauliflower Latkes topped with Vegan Tzatziki and Dill Marinated Baby Marrow Ribbons

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These mini cauliflower latkes make for a tasty mouthful and are the perfect vegan canapé for entertaining friends. Top with vegan tzatziki and baby marrow.

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Cauliflower Latkes

80 g chana (chickpea) flour
30 g onion, finely chopped
200 g cauliflower rice or grated stalks
1 Tbsp (15 ml) chopped parsley
110 g water (add more if needed)

oil for frying

Cashew Tzatziki   

80 g cashew cheese
1 garlic clove
8 mint leaves, cut chiffonade
300 g cucumber
4 tsp (20 ml) lemon juice
½ tsp (5 ml)lemon zest
pinch of salt

Dill Marinated Baby Marrow Ribbons

2 baby marrows shaved into ribbons using a veggie peeler
salt
2-3 fronds of dill, finely chopped
½ tsp (2.5 ml) lemon zest
¼ C (60 ml) lemon juice
¼ C (60 ml) avocado or olive oil

Cauliflower Latkes

Combine all the ingredients and leave to stand for 10 minutes. Add a little extra water if the batter feels to thick.

Heat non-stick pan on a medium heat and add a splash of oil. Place a spoonful of mixture into the pan and flatten to your desired size (a little bigger than a R5 coin is recommended). Brown and then carefully flip to cook other side.

Cashew Tzatziki

Grate the cucumber and sprinkle with salt, allowing the water to be extracted, and then squeeze dry.

Add the remaining ingredients and mix to incorporate.

Check seasoning and adjust if necessary.

Dill Marinated Baby Marrow Ribbons

Salt the baby marrow ribbons lightly. Combine the zest, oil, lemon juice and finely chopped dill. Dress the baby marrow ribbons with the marinade.

To Serve

When ready to serve, place a small dollop of cashew tzatziki on top of each latke; top with a ribbon of marinated baby marrow and a little dill.