-
Combine the flax and coconut milk in a small bowl. Place aside.
-
Cook the cauliflower florets in a pot with salted water for 2 minutes. Add the peas and cook 2 minutes additionally.
-
Rinse under cold water and place aside to drain.
-
Transfer the veggies into food blender, and add the flax mixture. Process until coarse.
-
Stir in the chickpea flour and season to taste.
-
Heat some oil in a skillet.
-
Portion out the fritters using an ice-cream scoop.
-
Fry the fritters until golden-brown, or for 2-3 minutes per side.
-
Serve warm.