Cauliflower Fritters with Nectarine Chutney

_INGREDIENTS:

• ½ head cauliflower (approx. 180g), chopped into small pieces
• 180g leek, finely diced
• 3 cloves garlic, minced
• 2 Tbsp curry powder
• 1½ tsp cumin
• ½ tsp ground coriander
• ¼ tsp cinnamon
• 1 tsp garam masala
• 1 cup grated cheese ( Tasty, cheddar or mozzarella) 
• 5 eggs
• 1 cup self-raising flour
• ½ cup milk
• Salt and pepper, to taste
• Oil, for frying

_{NECTARINE CHUTNEY:}

• ½ Tbsp oil
• 4-5 nectarines, diced
• 1 tsp minced ginger
• 1 small brown onion, finely diced
• ½ tsp cumin seeds
• ½ tsp mustard seeds
• ½ cup brown sugar
• ½ cup vinegar
• ⅛ tsp turmeric
• Pinch of chili flakes

_{INSTRUCTIONS:}

_{MAKE THE NECTARINE CHUTNEY:}

1. Heat ½ Tbsp oil in a medium pot over medium heat.
2. Add the cumin seeds and mustard seeds; toast for 30 seconds until fragrant.
3. Add the onion and ginger, and cook for 2-3 minutes until softened.
4. Stir in the diced nectarines, brown sugar, vinegar, turmeric, chili flakes, and a pinch of salt.
5. Reduce the heat to low and simmer for 20-25 minutes, stirring occasionally, until the chutney thickens and the nectarines soften.

_{PREPARE THE GARLIC YOGURT:}

1. In a small bowl, combine the Greek yogurt, olive oil, lemon juice, minced garlic, salt, and pepper. Mix well and set aside.

_{MAKE THE CAULIFLOWER FRITTERS:}

1. Heat a large frying pan with a drizzle of oil over medium heat.
2. Add the chopped cauliflower, diced leek, garlic, curry powder, cumin, coriander, cinnamon, and garam masala. Sauté for 7-8 minutes, stirring often, until softened and fragrant.
3. Transfer the cooked mixture to a large bowl and let it cool slightly.
4. Add the grated cheese, eggs, flour, and milk to the bowl. Season generously with salt and pepper and mix until well combined.
5. Heat a large frying pan over medium heat with enough oil to lightly coat the base.
6. Spoon 2 Tbsp of the fritter mixture into the pan for each fritter. Flatten slightly with the back of the spoon.
7. Cook 3-4 fritters at a time for 2-3 minutes on each side, or until golden and puffed. Tip: Keep the cooked fritters warm in an oven preheated to 100°C while you finish cooking the remaining batter.
8. Serve the cauliflower fritters on a bed of fresh greens.
9. Top with a dollop of garlic yogurt and a spoonful of nectarine chutney.

Store the fritters in an airtight container for up to 3 days and reheat in the microwave for 40 seconds or until piping hot on the inside.