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Cauliflower and cumin fritters with lime yoghurt

cauliflower

plain flower

flat leaf parsley

garlic clove

shallots chopped

eggs

ground cumin

ground cinnamon

ground turmeric

salt

black pepper

 Fritters

Greek yoghurt

chopped coriander

Grated zest 1 lime

lime juice

olive oil

Salt and pepper

 Sauce

Put all the source ingredients in a bowl and whisk well. Taste – looking for a vibrant, tart, citrusy flavour – and adjust seasoning. Chill or leave out for up to half an hour.

Sauce

Prepare the cauliflower, dividing it into different florets. Add to a large pan of boiling salted water and simmer for 15 minutes or until very soft. Drain into a colander.

Put the flour, chopped parsley, garlic, shallots, eggs, spices, salt and pepper in a bowl and whisk into a batter. When the mixture is smooth, add the warm cauliflower. Mix to break down cauliflower into the batter.

Pour sunflower oil into a pan – 1.5cm depth – and heat. When hot, spoon in generous portions of the cauliflower mixture, 3 tablespoons per fritter. Fry in small batches, controlling oil temperature so the fritters cook but don’t burn. They should take 3-4 minutes on each side.

Remove from pan and drain on a kitchen paper. Serve with sauce on the side.

Fritters