This speedy weeknight dinner is perfect for meat-free weeknights - plus its low-cal and gluten-free!
- 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.
- 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 spoon.Cook, 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.
- 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.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set