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
½ cup natural yoghurt
1 small Lebanese cucumber, diced
1 tsp Spencers Chopped Garlic
Spencers Basmati Rice, to serve
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.
Sift flour and curry powder into a large bowl. Add mashed vegetables and egg. Mix until combined.
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.
To make garlic raita, simply mix cucumber, garlic and yoghurt in a mixing bowl. Serve with warm fritters and basmati rice.