Cauliflower fritters with Japanese-style curried egg sauce

November 17, 2023

This versatile sauce also works well in an egg and lettuce sandwich.William Meppem

Time:30 mins - 1 hourServes:4-6

The inspiration for this sauce comes from the gently curried egg sandwiches that are popular in Japan. It works beautifully in a white-bread sandwich with shaved lettuce and boiled egg or as an accompaniment to poached fish or a mix of fried vegetables. I’m pairing it here with crumbed, sesame-scented cauliflower for a tasty little snack or starter – or serve simply with a mix of hot and cold antipasto-style dishes.

Ingredients

1 large cauliflower, leaves and stem attached
120g plain flour
2 eggs
250g freshly blitzed white breadcrumbs (including crust)
150g sesame seeds
olive oil, for deep-frying
salt flakes
lemon cheeks, to serve

FOR THE CURRIED JAPANESE EGG SAUCE

4 eggs
50g butter
150ml extra virgin olive oil
1 leek, white and pale-green parts, finely sliced
3 garlic cloves, sliced
3½ tsp curry powder
150g Kewpie mayonnaise
1 tsp caster sugar
½ tsp salt
50ml rice wine vinegar

Method

Step 1
For the sauce, add cold eggs to a saucepan with hot water from the tap, cover and bring to the boil, then remove the lid and reduce the heat to a gentle boil, with total cooking time of 8 minutes. Cool in cold water and peel. The yolks should have firmed up while retaining a jammy texture. Chop roughly.
Step 2
Meanwhile, heat the butter and 50ml oil in a small saucepan, then add the leek and garlic, cooking over a low heat to soften (about 20 minutes). Add the curry powder and stir through for 30 seconds; remove from the heat.
Step 3
Add the leek and garlic to a blender or food processor with the eggs, mayonnaise, remaining 100ml of oil, sugar and salt and blend until smooth. Add the vinegar and blend.
Step 4
Cook the cauliflower in boiling salted water for 6 minutes, then drain and cool on a towel. Once cool, cut into 2cm slices. Cut each slice in half, discarding any woody stem.
Step 5
Set up a station for crumbing, with flour in one bowl, beaten eggs in another and the breadcrumbs and sesame seeds combined in a third.
Step 6
Flour the cauliflower, then coat in the egg, draining off any excess. Crumb with the sesame seed mix and set aside.
Step 7
Heat about 10cm of oil in a saucepan until about 170C. Fry the cauliflower in batches until golden all over (about 3 minutes). Drain on a paper towel and season with salt flakes.
Step 8
To serve, dollop a spoonful of sauce on each plate and top with cauliflower, adding a lemon cheek on the side.