1

Put the cauliflower florets in a food processor and blitz to form coarse grains that resemble rice. Bring a large pan of water to a boil, add the cauliflower and cook for 2 minutes. Drain and set aside to cool, then squeeze out any excess liquid.

2

Put the flour in a large mixing bowl and make a well in the centre. Whisk together the eggs and milk in a jug, then pour the mixture into the flour and stir gently to combine. Fold in the cauliflower, beetroot and chives, then season well.

3

Heat 1 tsp of the oil in a large nonstick frying pan over a medium heat. Making 4 fritters at a time, spoon 2 tbsp of the mixture into the pan for each fritter and use the back of a spoon to flatten each one to about 9cm round. Cook for 2-3 minutes each side, until cooked through and slightly crisp. Repeat twice, to make another 8 fritters, adding 1 tsp of oil to the pan before each batch.

4

Divide the fritters between plates and serve 3 fritters per person, topped with the cheese, smoked salmon, herbs and capers. Season to taste and serve with the lemon wedges on the side.