Makes approx. 16 fritters

INGREDIENTS

• 1 large head of cauliflower, cut into florets
• 8 organic eggs
• 1 medium onion, grated
• 4 cloves garlic, mashed
• ½ cup parsley, chopped
• ½ cup fresh cilantro, chopped
• 2 tsp cumin
• ¼ cup rice flour
• 2 Tbsp flour
• Salt and pepper
• 1½ tsp baking soda
• Peanut oil for frying
• 1 cup full-fat yogurt
• ½ cup fresh mint, chopped
• Sea salt

INSTRUCTIONS

1. Steam the cauliflower florets until tender, then remove and cool completely.
2. Over a colander, use your hands to squeeze out all the water from the cauliflower, letting it fall apart as you do so. You can use a clean kitchen towel to squeeze out the moisture.
3. In a large bowl, beat the eggs, onion, garlic, herbs, spices, and both flours. Add salt and pepper to taste.
4. Tumble in the cauliflower and mix well. Stir in the baking soda.
5. Heat about a ½-inch layer of oil in a large frying pan. Use a tablespoon to put dollops of the mixture in the hot oil.
6. Cook for 2 minutes on each side until crispy golden and cooked through. Use a slotted spoon to remove the fritters and place on absorbent paper.
7. To make the dip, mix the yogurt and fresh mint in a bowl and season with salt.
8. Serve the fritters hot or cold with the dip and a salad on the side. Enjoy!