I use this blend of flavors a lot in a sautéed cauliflower dish, but fritters are a bit more fun. I use Sir Kensington’s spiced ketchup — you can substitute with a bit of tomato sauce, but traditional ketchup will be too sweet so otherwise just leave it out.
With any battered or eggy mixture, I try to taste for seasoning before adding the egg, because once you cook them it’s too late to add salt! I used about half a head of cauliflower, one egg, about 1/4 c. flour, and everything else should just be to taste. Don’t use too much ketchup or your fritters will be too watery — you just want that bit of tomatoey flavor in there.
*an astute reader noted that coriander and cilantro are in fact the same thing, and should be named the same. I am using the US standard here, where dried cilantro is known as coriander, and fresh cilantro is cilantro — in the UK fresh would also be called coriander. Apologies for any confusion, but there’s your answer if you were confused!