Ingredients (serves 4)
- ½ cup self-raising flour
- ½ cup buttermilk
- 1 egg
- 1 tablespoon chopped mint
- 250g cauliflower florets, blanched
- 200g feta, grated
- 2 tablespoon canola oil
- 100g baby rocket
- 1 tablespoon extra-virgin olive oil
- 2/3 cup tomato relish, to serve (optional)
- Lemon wedges, to serve
Combine flour, buttermilk, egg and mint in a bowl. Stir in cauliflower and feta. Season.
Heat canola oil in a large non-stick frying pan over medium heat. Cook 1/3 cupful’s of cauliflower mixture, in batches, for 2-3 minutes each side or until golden and cooked through. Drain on paper towel.
Toss rocket and extra virgin olive oil in a bowl. Serve fritters with rocket salad, tomato relish and lemon wedges.