Method

• Finely chop the onion and garlic
• Cut the broccoflower in to small pieces Heat a frying pan on a moderate heat, add a drizzle of olive oil and sautee the onion and garlic until it starts to soften without colouring Add the broccoflower and continue to cook for a few minutes before adding
• Once the broccoflower has started to soften remove from the heat and allow to cool In a bowl whisk the eggs, parsley and milk together, add the cooled broccoflower mix and then fold in the rice flour and baking powder
• Season with salt and pepper
• Heat a pan on a low-moderate heat, add a little oil to the pan and then add spoonfuls of the fritter mix
• Cook until they are golden and then turn and cook until the other side is golden too In a dry pan toast the nuts, sesame seeds and coriander seeds Place in a food processor or a mortar and pestle with the salt, peppercorns and coriander flakes
• Grind together until it is a crumb consistency In a bowl mix the yoghurt with the lemon zest and a pinch of salt and then transfer to a serving bowl, sprinkle over some of the dukkah mix and enjoy with the fritters and perhaps a side salad if serving as