1 small cauliflower (850g)
3/4 cup self-raising flour
1/4 cup tandoori paste
2 eggs, lightly beaten
1/3 cup Greek yoghurt
3 green spring onions, finely sliced
1/4 cup vegetable oil
1 cup mango chutney
200g tub tzatziki
1/4 cup shredded fresh mint leaves
Remove leaves from cauliflower. Coarsely chop cauliflower, you’ll need 700g. Steam or microwave until tender. Drain well. Cool completely.
Whisk flour, paste, eggs and yoghurt in a large bowl until smooth. Stir in onions and cauliflower. Season with salt and pepper.
Heat 1 tablespoon of the oil in a large, non-stick frying pan over a low heat. Add 1/4 cup fritter mixture. Spread evenly into a 9cm circle. Repeat to make six fritters in total.
Cook for about 3 to 4 minutes on each side, or until golden brown. Remove.
Repeat process twice with remaining oil and fritter mixture to make another 12 fritters.
Serve fritters with chutney and combined tzatziki and mint.
TIP! Fritter mixture can be made ahead up to several hours ahead. Keep, covered, in the fridge. To keep fritters warm in between batches, place on an oven tray in very slow oven (120C).