Steam or Boil the Cauliflower:

• Steam or boil the cauliflower florets for about 6 minutes, until tender.

• Drain well and allow to cool slightly

• Place the cooked cauliflower in a large bowl and crush lightly with a potato masher until it resembles small gravel-sized lumps.

• Add salt, pepper, lemon zest, chopped parsley, chopped chives, flour, minced garlic, grated Parmesan, and the egg.

• Mix together until well combined.

• Scoop out a heaped tablespoon of the mixture and roll into a ball in your hands.

• Flatten the ball into a patty and place on a plate.

• Repeat with the remaining mixture to form 8–10 fritters

Fry the Fritters:

• Heat the olive oil in a large frying pan over medium heat.

• Working in batches, fry the fritters for 3–4 minutes on each side, until golden brown.

• Remove from the pan and drain on paper towels.

Serve:

• Place the fritters on a serving plate.

• Top with a dollop of tzatziki and garnish with fresh dill.

• Serve warm.