Spiced vegetable fritters

Method

1. 1

   Make the batter in a large bowl by mixing the flour and spices together, then slowly whisk in enough water until you have a runny batter that is about the consistency of pouring cream. Leave to settle for 30 minutes while you prepare the vegetables.

2. 2

   Cut cauliflower and broccoli into pieces roughly the size of large walnut shells. Slice onions and potatoes.

3. 3

   Pour enough oil into a saucepan to get a depth of 5-7cm. I use a small saucepan to save using too much oil and cook in batches.

4. 4

   When ready to cook, drop vegetable pieces into chickpea batter and coat well. Using a slotted spoon, lower battered vegetables into the hot oil. Do a test run with your first one to check the oil temperature. Cook until dark brown and crunchy. Remove and set aside to drain on a paper towel.

5. 5

   Serve the fritters on a plate with a sauce made from the yoghurt, mint and a squeeze of lemon juice.