Step 1

PREPARE PICKLED CUCUMBERThinly slice cucumber. In a small-medium bowl, whisk together vinegar, water, sugar and salt. Add cucumber and stir to combine. Leave to pickle while you prepare the rest of the meal.

Step 2

MAKE FRITTERSGrate tofu and carrot. Finely dice capsicum and thinly slice spring onions. In a large bowl, whisk together eggs and yoghurt. Stir in tofu, carrot, capsicum and spring onion. Fold in cornflour, brown rice flour, baking powder, curry powder, paprika and salt until just combined.

Step 3

Preheat oven to 180ºC (360ºF) fan bake. Place a large oven rack over a large oven tray.

Step 4

Heat 1 tablespoon oil in a large frying pan over medium-high heat. Add large spoonfuls of fritter mixture and spread out into rounds. Cook for a couple of minutes each side, until golden brown (they don’t have to be completely cooked). Remove from the pan onto the oven rack. Repeat until all mixture is used up, adding more oil as required.

Step 5

Once you have fried all the fritters, place in the oven for 5-10 minutes to finish cooking.

Step 6

PREPARE SERVING INGREDIENTSMeanwhile, whisk together yoghurt, aioli and sweet chilli sauce. Season to taste with salt and pepper.

Step 7

SERVEDrain cucumber. Divide watercress between individual serving plates. Top with fritters, cucumber and a generous dollop of yoghurt sauce. Scatter cashews over the top.