Step 1

Heat a saucepan over medium-high heat. Add millet and stir for 2 minutes until aromatic. Add water and bring to boil. Reduce heat to low, cover and simmer for 20-25 minutes or until water is absorbed. Set aside, covered, for 5 minutes. Fluff grains with a fork.

Step 2

Meanwhile, cook cauliflower in boiling water for 5-6 minutes, adding peas in last 2 minutes. Drain well. Coarsely mash with fork. Cool.

Step 3

Whisk eggs, ricotta and milk in a large bowl. Gradually whisk in flour and cumin. Stir in millet, cauliflower mix, rind, parsley and 2 tablespoons of mint.

Step 4

Heat oil in frying pan over medium-high heat. Cook 1/4 cup portions of mixture for 3 minutes each side until golden, making 12 fritters. Add remaining mint to yoghurt. Serve fritters with yoghurt mixture, spinach and lemon.