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Prep Time:

10 Minutes

Cook Time:

20 Minutes


Makes 12

About the Recipe



½ cauliflower, cut into small florettes

½ cup frozen peas

2/3 cup Lion Plain Flour

2 tsp Spencers Mild Indian Curry Powder

1 extra large egg

2 tbsp oil


Garlic Raita

½ cup natural yoghurt

1 small Lebanese cucumber, diced

1 tsp Spencers Chopped Garlic

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 tablespoonful 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.

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