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  • ¼ large cauliflower cut into small florets
  • 200g chickpea flour
  • 3 spring onions sliced
  • ½ bunch coriander chopped
  • 2 tsp fresh ginger chopped
  • 1 large tomato cut into small dice
  • 1 tsp turmeric
  • 1 tsp chilli powder
  • 1 red chilli chopped
  • ½ cup peas
  • 1 tsp coriander seeds lightly crushed
  • ½ lemon juice
  • Oil to fry
  • Salt and pepper to taste
  • (sliced beans, cabbage julienne carrot all optional)


In a large bowl combine all the ingredients together and add just a little water to form a batter that holds together. Heat oil in pan and add spoonfuls of mix to create a fritter. Cook on both sides until golden. Drain on paper towel and serve hot with coconut chutney or raita and a squeeze of lemon juice.          

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