In a large frying pan, fry onion in the grapeseed oil over a medium heat until it is soft and lightly coloured. Add cauliflower and sauté for 2 minutes.

Place in a colander to drain any excess liquid and allow to cool slightly.

In a bowl, whisk eggs with flour until well blended. Add pepper and herbs and mix well. Fold mashed feta into eggs, together with cooked onions and cauliflower. If batter is too runny, add a little more flour.

On medium heat, cover bottom of a large, non-stick, frying pan with enough olive oil to deep fry and spoon in a dollop for each fritter. Do not overcrowd the pan. Turn and cook until both sides are lightly browned. Drain on absorbent paper towel.

Place the fritters on a plate and serve with tomato-chilli relish.

Note: To make cauliflower filo pastries see similar recipe here

Photography by William Meppem.