Cauliflower croquettes

Method

1. Soak the currants in water for 30 minutes
2. Cut the cauliflower into florets and boil until tender, drain
3. Heat a large pot and gently cook the onion with the oil
4. When the onion is soft add the cauliflower, drained currants and chopped nuts
5. Continue to cook and mash with a fork or potato masher until it is a pulpy texture
6. Remove from heat and allow to cool
7. Heat oven to 220C
8. Once cool, add remaining ingredients and mix thoroughly
9. Roll into egg shapes or quenelles 
10. Place on baking tray and bake for approximately 15 minutes or until golden brown

Tip:

• For children under 5 years do not include the dried fruit.