Put the raw buckwheat groats and the apple cider in a bowl and cover with fresh water to soak overnight.
The next day pre-heat oven to 190 degrees C.
Drain and rinse the buckwheat and place in the blender with 2/3 cup water. Blend until smooth.
Add the Teff flour and baking powder and pulse the blender until combined and smooth.
Pour the batter in to a bowl and add salt and spices. Set aside.
Place the cauliflower in a food processor and pulse to a rough pieces, around 1.5 cm.
Put the cauliflower on to a roasting tray, drizzle with oil, toss with sumac, cumin and sea salt and roast in the oven for 20 minutes or until beginning brown. Remove from oven to cool slightly.
Add peas, spinach and cauliflower to the fritter batter and stir to combine.
Place the avocado, coriander, lemon and salt in a processor or blender and blender until smooth. Add a tiny amount of water if needed. Set aside.
Heat a large fry pan before adding oil. When the oil is hot, turn the heat down to low/medium.
Spoon 2 tablespoons of the batter and vegetables to make a fritter round Repeat to make two or three fritters.
Cook for three minutes before turning the fritter over and cooking on the other side for three to four minutes or until beautifully golden. Sprinkle each cooked fritter with a tiny pinch of cumin and a crack of sea salt.
Repeat with remaining batter.
To serve, dollop a few spoons of the avocado puree on to the plate followed by a stack of two or three fritters.
In a small bowl toss the watercress or baby spinach with a dash of olive oil, a splash of lemon juice and sea salt. Place a small handful on the top of the fritters and serve.