Spicy cauliflower and chickpea fritters

Step 1

Process cauliflower in a food processor until finely chopped. Transfer to a large bowl. Add flour, chilli, garam masala, turmeric, 2 of the shallots, 2 tbs of the coriander, and 2 3/4 tsp of the cumin. Season well. Make a well in the centre. Whisk eggs, water, lemon rind and 1 tbs lemon juice in a jug. Add to well. Stir until combined.

Step 2

Heat 1 tbs oil in a large non-stick frying pan over medium heat. Spoon four 1/4 cupfuls of mixture into pan. Spread with a spoonCook., turning, for 4 minutes or until golden and cooked through. Transfer to a plate lined with paper towel and cover to keep warm. Repeat, in 2 more batches, with remaining oil and batter to make 12 fritters.

Step 3

Combine yoghurt, 2 tsp of the lemon juice and the remaining shallot, coriander and cumin in 
a small bowl. Season. Serve the fritters with baby spinach leaves, tomato and the yoghurt mixture.