Crispy Cauliflower Fritters with Yogurt Dip

1. Fill a pan with water, cover and bring to the boil. Slice the leaves off the cauliflower (save these for stir-fries or side dishes). Break the cauliflower into small florets, then chop the stalk into bite-sized chunks. When the water is boiling, add the cauliflower and simmer for 8-10 mins till soft when pierced with a fork.

2. While the cauliflower simmers, make the batter. Tip the flour and 1 tsp baking powder into a mixing bowl and add a pinch of salt. Add 1 tsp each cumin seeds and turmeric. Whisk together to mix.

3. Crack the egg into a separate bowl and pour in 200ml milk. Beat together to combine, then pour into the flour and whisk to make a smooth batter.

4. When the cauliflower is tender, drain it well and tip it into the batter. Gently stir to mix everything together. Set aside.

5. Peel the garlic clove and grate it into a bowl. Grate in the lemon zest and squeeze in half the juice. Finely chop the coriander leaves and add most of them to the bowl (keep a pinch back for garnishing). Stir in the yogurt, season with a pinch of salt and pepper and set aside.

6. Pour enough oil into a frying pan to cover the base. Warm over a high heat. Add 4 large spoonfuls of the cauliflower mixture to the pan. Fry for 2-3 mins till golden brown underneath. Flip the fritters over and lightly press them down with the back of the spatula. Fry for a further 3-4 mins till golden brown all over. Transfer the fritters to a plate and pop them in your oven to keep warm. Add more oil to the pan and repeat with the remaining batter. You should be able to make 12-16 fritters in total.

7. Arrange the fritters on warm plates. Serve with the yogurt dip on the side. These make a great starter for 4 people or serve with mixed salad and warm bread as a light meal for 2 people.