Cauliflower Fritters

1. Cut the cucumber in half lengthways and use a spoon to scoop out the seeds. Chop the cucumber and place in a bowl. Add all of the remaining ingredients for the tzatziki and season to taste. Stir well, then cover with cling film and place in the fridge until ready to serve.

2. Bring a large pot of salted water to a boil. Add the cauliflower and cook for 3-4 minutes until just barely fork tender. Transfer to a blender or food processor and pulse just until the cauliflower is broken into pea-sized pieces.

3. In a bowl, combine the cauliflower, flour, eggs, garlic, garam masala, scallions, and some salt and black pepper. Stir until well combined.

4. Line a plate with kitchen paper. Heat two teaspoons of olive oil in a nonstick pan over medium-low heat.

5. Working in batches, scoop out two-tablespoon-sized mounds of the cauliflower mixture and transfer to the pan, spacing them at least 2-3cm apart and flattening them out into patties slightly with a spatula.

6. Cook the fritters for 2-3 minutes per side until golden brown and cooked through. Transfer the fritters to the plate lined with kitchen paper and serve warm with the tzatziki.