Cauliflower, Parsley And Olive Fritters - cooking recipe

Ingredients

5 tbsp vegetable or olive oil
1 medium red onion, finely chopped
1/2 None cauliflower, cut into small florets
1/2 tsp mild paprika
1/2 cup chopped flat-leaf parsley
12 None pitted black olives, sliced
4 None eggs, lightly beaten
4 None egg whites
3/4 cup self-rising flour
5 oz reduced-fat feta cheese, crumbled
1 can (15 oz) white or pink beans, drained and rinsed
1 tbsp lemon juice, plus lemon wedges, to serve

Preparation

Heat 1 tbsp of the oil in a large skillet on medium heat. Add half the onion; cook and stir for 5 mins or until onion is soft.
Cook cauliflower in a medium saucepan of boiling salted water for 3 mins or until just tender. Drain.
Add cauliflower, paprika, half the parsley and olives to onion in pan; cook and stir for 3 mins or until browned. Transfer mixture to a large heatproof bowl. Cool slightly.
Add egg, egg white, flour and feta to cauliflower mixture; carefully fold to combine.
Using paper towels, wipe skillet clean. Heat 2 tbsp of oil in the skillet on medium heat. Spoon cauliflower mixture into pan to make 8 fritters. Cook for 3 mins or until golden underneath, then turn carefully and cook for 3 mins or until fritters are golden and cooked.
Combine remaining 2 tbsp oil, remaining onion, beans, remaining parsley and lemon juice in a medium bowl. Serve fritters with bean salad and lemon wedges.