Serves 3-4 for a light lunch

375g cauliflower florets

40g spring onions or onions

2 teaspoon of cumin

1 teaspoon of paprika

Chilli flakes or harissa? (to taste)

6 tablespoons of self raising flour

1 teaspoon of baking powder

3 medium sized eggs (cold)

Seasoning

Vegetable or sunflower oil

To serve

Sweet chilli sauce or mango chutney or yoghurt with Sumac?

1. Remove the green outer leaves from the cauliflower and cut into florets.
2. Steam until just tender, then set aside to cool.  Reserve the cooking liquid.
3. Once the cauliflower has cooled a little, chop into bite sized chunks.
4. Top and tail the spring onions and dice.
5. Slice the chives.
6. Place the flour, baking powder and eggs in a large bowl and mix well with a handheld whisk to combine.
7. If the batter is a little thick, add a tablespoon of the cauliflower cooking liquid.
8. Pour ½ -1cm of oil in the bottom of a large frying pan.
9. Heat the oil over a medium low heat.
10. Once the oil is hot, carefully add a rounded tablespoon of the mixture into the pan. Immediately flatten with the back of a spoon.  Repeat, being careful not to overfill the pan.
11. After 2-3 minutes, the first side should be golden on the underside.  Carefully flip the fritters, one at a time, starting with the first one that you added to the pan.
12. Cook for a further 2-3 minutes or until both side are golden brown.
13. Remove from the pan with a slotted fish slice and lay on a plate covered with kitchen roll, to remove excess oil.
14. Repeat with the remaining mixture.