Shish spiced cauliflower fritters, butternut squash and aubergine, served with a crunchy fresh salad with lemon juice

This is a simplified Palestinian recipe of 3 veggie sides to make a delicious mezze. 

Difficulty level: 4/5

Preparation time: 30 minutes

Cooking time: 1hr

Recipe serves 2-3 people


Cauliflower fritters

1 large cauliflower, 30g parsley, 2 eggs, 120g flour, 6 tsp shish blend,  30g chopped parsley, 2- 3 tbs olive oil for frying fritters

Butternut squash

2-3 tbs olive oil, 1 medium butternut squash, 2 medium aubergines cut in half, whole head of garlic, 75g tahini, juice of 1 lemon, 1 sprig fresh mint.


1 whole cucumber, 4  largish tomatoes, 1 red pepper, 2 green chilies, 5 spring onions,  1 clove garlic, 30g parsley, leaves from 5 sprigs of mint.

METHOD - Butternut squash and aubergines

Cut butternut squash in half scrape out seeds, chop off top of garlic -  season both with salt, pepper and rub over with olive oil. Tightly seal garlic in foil and bake both on a baking tray in a hot oven for 50 minutes. 190degrees.

Charred aubergines give a lovely smokey flavour to the dish but it ain’t easy to do!  Put both aubergines directly onto 2 different gas hobs and cook for 15 mins taking care not to burn.  Or if you don’t have a gas hob cook on a hot griddle pan for 40 mins turning every now and then until cooked through.

Leave to one side to cool down then scrape out the squash & squeeze the inside of garlic into mixing bowl. Roughly chop the aubergines and mint, add to bowl with the lemon juice and tahini and combine everything together. 

METHOD - Salad

Chop tomatoes, cucumber and red pepper into small cubes and place in a bowl. Add finely chopped parsley, mint leaves, spring onions and chillies and then add grated zest and juice of one lemon.  Carefully combine all ingredients. 

METHOD - Cauliflower fritters

Cut up cauliflower into florets add to a pan of boiling water and cook for 5 minutes.  Drain and save a cup of the cooking water.   Meanwhile make the fritter batter - sift flour into a mixing bowl and add the shish blend.  Whip the eggs and cooled water and add slowly to the flour mixture stirring well to make a smooth batter then carefully spoon in the cauliflower and parsley.   Heat oil in a frying pan and place rounded spoonful of batter mix into  pan and fry for 2-3 mins on each side. You may need to do 2 batches depending on size of the frying pan.

METHOD - Planting up

Dish up the three separate components to each plate and serve. 


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