Cauliflower Cakes

For the cakes

½ cup mashed cauliflower

½ cup chopped cauliflower

1 teaspoon chopped green chilies

1 teaspoon chopped garlic

1 tablespoon chopped coriander leaves

¼ teaspoon chili powder

¼ teaspoon chili flakes

1 tablespoon potato starch

drop of sesame seeds oil

¼ cup flour

salt to taste

2 tablespoons oil to pan-fry

About the image above: cauliflower cake

For the sauce

2 tablespoon chili paste

1 teaspoon minced garlic

¼ teaspoon vinegar

½ teaspoon sugar

1 teaspoon cinnamon powder

oil to sauté

some water

1 teaspoon light soya

½ teaspoon dark soya

1 teaspoon potato starch diluted in cold water

For the cakes: mix the ingredients and for to triangle cakes. Spread some starch to the cakes. Heat a pan and add some oil. Pan-fry the cakes until golden brown or until set and cooked.

For the sauce: sauté the garlic and the chilies and add the other ingredients. Add the water and bring to the boil. Thicken with potato flour diluted in cold water. Check the seasoning before serving.

To assemble: serve the cakes with the sauce. Makes 2 servings

Helpful hints: The best way to consume this cauliflower cake is when it just cooked. Good to serve as snack, vegetarian or cocktail party.