Indian spiced cauliflower fritters with garlic raita
  • ½ cauliflower, cut into small florettes
  • ½ cup frozen peas
  • 2/3 cup Lighthouse plain flour
  • 2 tsp Mild Indian curry powder
  • 1 extra large egg
  • 2 tbsp oil
  • ½ cup natural yoghurt
  • 1 small Lebanese cucumber, diced
  • 1 tsp Spencers garlic chopped
  • Spencers Basmati rice, to serve
  1. Bring a large saucepan of water to the boil. Add florettes and boil for 5 minutes then add peas and cook for a further 2 minutes. Drain vegetables then using a fork or potato masher, gently mash vegetables.
  2. Sift flour and curry powder into a large bowl. Add mashed vegetables and egg. Mix until combined.
  3. Heat oil in a large frying pan and place tablespoonfuls of mix into pan. Cook for 2-3 minutes on each side or until golden brown.
  4. To make garlic raita, simply mix cucumber, garlic and yoghurt in a mixing bowl. Serve with warm fritters and basmati rice.