CURRIED CAULIFLOWER FRITTERS WITH SALAD

SERVES 4

PREP AND COOK: 30 MINS 1kg cauliflower (see tip)

1 cup self-raising flour

1½ tsps curry powder

2 eggs

1 cup natural yoghurt

¼ cup mango chutney

SALAD

120g baby spinach leaves ½ cup fresh coriander leaves 2 carrots, grated

400g can chickpeas, drained ¼ cup raisins

1 Trim cauliflower and cut into small florets. Boil or microwave until tender. Drain well. Cool slightly.

2 Whisk flour, powder, eggs and ¼ cup of water in a large bowl until smooth. Season with salt and pepper. Stir in cauliflower.

3 Heat enough vegetable oil in a large frying pan to shallow-fry over a medium heat. Add ¼ cup batter. Repeat to make four fritters. Cook for about 1½ minutes on each side, or until browned and cooked. Drain on absorbent kitchen paper. Repeat with remaining batter to make 12 fritters.

4 To make salad, combine all ingredients in a large bowl.

5 Serve fritters with salad and top with combined yoghurt and chutney.