“Basically butchery of any sort is a reductive cost incremental process.” Easy for my old colleague Geoff the butcher to say! What he actually meant was the more time and effort required in the butchery process, the more you have to charge for the end result. So generally with Chicken for example, you are better buying the full bird and cutting it yourself.
Ingredients:-
½ a head of Cauliflower, parboiled
100 g of Grated Cheese of choice. We used Cheddar
1/ of a stick of Chorizo, chopped into very small cubes
A pinch each of Parsley, Onion Salt and Garlic Salt
An Egg, beaten
Breadcrumbs (Gluten free for us)
Salt & Pepper to season
Method:-
(1) Drain and mash the Cauliflower and allow to cool.
(2) In a bowl mix all the other ingredients with the Cauliflower excluding the Egg and Breadcrumbs.
(3) Heat a fryer to 160c.
(4) Form the mixture into balls about the size of a Golf Ball.
(5) Coat in Egg and then roll in Breadcrumbs.
(6) Fry in small batches, turning gently until golden brown. Avoid frying for too long or your Cheese will escape!
(7) Drain on kitchen paper and serve.
We had these as a side, but realistically with a bit of Salad and Coleslaw they would make a perfectly good lite meal.
