Cauliflower & Feta Fritters

½ cup (65 grams) self-raising flour (I used gluten-free and it worked fine.)

½ cup (120 ml) buttermilk (I made my own by adding ½ a tablespoon lemon juice to ordinary milk and leaving it to stand for 5 minutes. Vinegar works as well.)

1 egg

1½ tablespoons of chopped fresh mint

9 ounces (250 grams) of cauliflower, chopped into small florets

7 ounces (200 grams) feta, crumbled

a little oil, for cooking

eggs/tomato ketchup/lemon wedges/green salad leaves, to serve (all optional)

Directions at scrummylane.com

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