Serves - makes 12 fritters
Preparation: 10 mins | Cooking: 20 mins

Ingredients:
½ cauliflower, cut into small florettes
½ cup frozen peas
2/3 cup Anchor Lighthouse or Snowflake plain flour
2 tsp Spencers Mild Indian curry powder
1 extra large egg
2 tbsp oil
½ cup natural yoghurt
1 small Lebanese cucumber, diced
1 tsp Spencers garlic chopped
Spencers Basmati rice, to serve

1. Bring a large saucepan of water to the boil. Add florettes and boil for 5 minutes then add peas and cook for a further 2 minutes. Drain vegetables then using a fork or potato masher, gently mash vegetables.
2. Sift flour and curry powder into a large bowl. Add mashed vegetables and egg. Mix until combined.
3. Heat oil in a large frying pan and place tablespoonfuls of mix into pan. Cook for 2-3 minutes on each side or until golden brown.
4. To make garlic raita, simply mix cucumber, garlic and yoghurt in a mixing bowl. Serve with warm fritters and basmati rice.