Recipes

Ingredients

• 2 cups cooked cauliflower florets, chopped
• 300 gm can cooked chickpeas in spring water, drained
• 2 eggs, lightly beaten
• 2 tbsp flour
• 1 tsp baking powder
• pinch salt
• 4 tbsp chopped kale leaves
• 2 tbsp Grove Lime Flavoured Avocado Oil
• 2 tbsp un-salted butter
• 1 tbsp flour
• Goats feta (approx. 100-150g)
• 4 stalks kale leaves for salad
• 2 tbsp Grove Lime Flavoured Avocado Oil
• 1 lemon, cut into wedges for serving

Method

In a bowl, mix first 8 ingredients together until combined. Heat butter in a large frying pan and fry spoonful’s of the cauliflower batter until golden.

To Serve

Place into bowl and garnish with ripped kale leaves, crumbled feta and free pour Grove Lime Avocado Oil