Method

• Begin by preparing the cauliflower and broccoli - I like to keep them bite-sized as I like to keep the texture of the vegetables but you also need the fritters to stay together
• I also use the stems of the broccoli to add wonderful texture and more flavour - peel off the tough outer layer and then slice them into thin rounds
• Steam your cauliflower first until tender (this will only take a couple of minutes), and then continue with the broccoli and stems
• It is important not to overcook them as you don't want mushy vegetables
• In a large bowl, lightly beat your egg
• Add the flour, cheese, caraway seeds, salt and pepper
• Then add the cooled cauliflower and broccoli
• Using a potato masher, mash the vegetables just a little as you're looking to keep the bits recognisable, but small enough that you can press a mound of the batter into a fritter in the pan
• Once mashed a bit, gently fold the ingredients together the rest of the way with a spoon
• Adjust seasonings to taste
• Heat a large, heavy frypan over moderate heat
• Once hot, add a good glug of oil, about 2 to 3 tablespoons
• Once the oil is hot, scoop a dessertspoon of the batter and drop carefully into the pan, then flatten it slightly with your spoon or spatula
• Repeat with additional batter, leaving space between each
• Once golden underneath, about 2 to 3 minutes, flip each fritter and cook on the other side until equally golden, about another 1 to 2 minutes
• Transfer briefly to paper towels to drain, then to a serving plate if you'll be eating them shortly or a baking tray in a warm oven if you'd like to keep them warm for a while until needed
• Repeat with remaining batter, adding more oil as needed
• Serve with lemon and lightly salted yoghurt