Cauliflower and cumin fritters with mint yoghurt

A version of these fritters featured in Sami’s first book, Ottolenghi: The Cookbook. We tried to play around with them – adding broccoli to the mix, for example – but kept returning to the classic as something too hard to move far from.

The fritters were something Sami’s mother used to make, packing them up for her kids to take to school. They’re still a Tamimi favourite, eaten either fresh out of the pan or at room temperature later on. Leftovers are also fine the next day,