Bring a large saucepan of water to the boil. Add florettes and boil for 5 minutes then add peas and cook for a further 2 minutes. Drain vegetables then using a fork or potato masher, gently mash vegetables.

Sift flour and curry powder into a large bowl. Add mashed vegetables and egg. Mix until combined.

Heat oil in a large frying pan and place tablespoonful of mix into pan. Cook for 2-3 minutes on each side or until golden brown.

To make garlic raita, simply mix cucumber, garlic and yoghurt in a mixing bowl. Serve with warm fritters and basmati rice.