Mike van de Elzen: Cauliflower fritters

Ingredients

• 2 cups cooked cauliflower florets, chopped
• 330 gm can cooked chickpeas in spring water, drained
• 2 eggs, lightly beaten
• 2 tbsp flour
• 1 tsp baking powder
• pinch salt
• 4 tbsp chopped kale leaves
• 2 tbsp Grove lime avocado oil
• 2 tbsp unsalted butter
• 1 tbsp flour
• goats feta (approx. 100-150g)
• 4 stalks kale leaves for salad