Fritters are such a great option for quick and easy meals and these little beauties have the added bonus of being good for you, too! They skip the cheese and use plenty of garlic and spring onion to bring the flavour instead.

Fry them off in the pan until they form a crunchy, golden exterior and top with a dollop of sour cream or yoghurt. The recipe is quite versatile so you can add any extras you like; try herbs, peas, or broccoli. If you’re having them for breakfast, try topping with bacon and avocado; for dinner, give smoked salmon and rocket a go.

Ingredients

• 1 large head cauliflower, cut into florets
• 1/2 cup plain flour
• 2 large eggs, lightly beaten
• 3 cloves garlic, diced
• 3 tablespoons diced spring onion
• Salt and pepper, to season
• Olive oil

Method

1. Bring a large pot of salted water to a boil. Add the cauliflower and cook until just tender, about 3 to 5 minutes. Transfer to a cutting board and cut cauliflower into pea-sized pieces.
2. Measure out 4 cups of the chopped cauliflower. (Any leftovers can be discarded or saved for cauliflower mash later in the week.)
3. Combine cauliflower, flour, eggs, garlic, spring onions, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl and stir well to combined.
4. Line a plate with paper towels. Heat a nonstick frying pan over medium-low heat and lightly coat with olive oil. Scoop out 2 tablespoons of cauliflower mix and shape into fritters. Place in pan to cook.
5. Cook fritters for 3 to 5 minutes, flipping once until they’re golden brown and cooked through. Transfer fritters to plate. Serve warm topped with yogurt or sour cream.