•  250g cauliflower, thinly sliced
•  1 rasher bacon, rind removed and chopped
•  1 leek, trimmed and thinly sliced
•  2 teaspoons chopped chives
•  ¼ cup (20g) grated parmesan
•  3 eggs
•  2 tablespoons self-raising (self-rising) flour
•  sea salt and cracked black pepper
•  vegetable oil, for shallow-frying
•  ½ cup (130g) store-bought tomato relish, to serve

  Place the cauliflower, bacon, leek, chives, parmesan, eggs, flour, salt and pepper in a bowl and stir well to combine. Heat 1cm oil in a large frying pan over medium heat. Cook tablespoons of the cauliflower mixture, in batches, for 2 minutes each side or until golden. Drain on absorbent paper and serve with the tomato relish.
Makes 15.