Try these nutritious and delicious herb-packed fritters.
Serves: 4 as a starter or a snack
Prep time: 20 minutes
Cook time: 25 minutes
FOR THE FRITTERS
FOR THE TZATZIKI
- Steam the cauliflower for 6 minutes, then place in a bowl and crush lightly with a potato masher. Add the salt, pepper, lemon zest, parsley, chives, flour, garlic, parmesan and egg. Mix together and scoop out a heaped tablespoon. Roll into a ball in your hands, squash flat and place on a plate. Repeat until you’ve used all of the mixture. You should get 8-10 fritters.
- Heat the oil in a large frying pan on a medium heat. Working in two batches, fry the cauliflower fritters for 3-4 minutes, turn over and fry for another 3-4 minutes, until well browned on both sides (keep the first batch warm in an oven on low temperature).
- While the fritters are cooking, make the tzatziki. Peel the cucumber, slice in half lengthways, then scoop out and discard the seeds using a teaspoon. Grate the peeled cucumber, then squeeze out the liquid using your hands. Place the cucumber in a bowl and mix in the Greek yoghurt, white wine vinegar, dill, garlic, honey and salt.
- Place the fritters on a serving plate and top with some of the tzatziki and a sprig of fresh dill. Serve with extra tzatziki.