These are great as a starter for a Moroccan meal, or served with salad, green olives and a bit of sheep or goat's cheese as a mezze style meal. It is really important that the water is ice cold – it stops the cauliflower from becoming soggy. Sadly the mixture does not freeze very well, it becomes a sticky mess!

Half a small onion, finely diced

2 tbsp finely chopped mint leaves

1.5 cloves garlic finely chopped (optional)

1 egg

125ml ice cold water

75g plain flour

2 tsps ground turmeric

2 tsps ground cinnamon

2 tsps freshly ground coriander

1 tsp salt

Half medium sized cauliflower, broken into small florets

Light oil such as peanut or sunflower oil for frying

• Lightly whisk the egg in a small bowl, then add the ice cold water. Keep in the fridge until ready to use

• Mix the onion, garlic and mint together in another bowl

• In a third bowl sift together the flour, turmeric, cinnamon, cumin and salt

• Bring a pan of salted water to the boil. Cook the cauliflower in boiling water for 2-3 minutes or until just tender but with some crispness. Drain, and return to the pan

• Mash the cauliflower and add the contents of all three bowls ie. everything except the cooking oil

• Pour a good slick of oil into a wide heavy based frying pan, and heat. It should be enough to coat the pan to 2-3mm

• Drop tablespoons of the cauliflower mix into the hot oil to make fritters about 6-7 cm in diameter. Cook for a minute or so until browned and turn. Drain on absorbent kitchen towels, and place in low oven to keep warm. Repeat

• Cook in batches until all fritters are made

• Serve immediately. See suggestions above