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Mix together all the ingredients for the fritters in a large mixing bowl, adding more flour if needed to help stick the mixture together.
Heat the oil in a deep frying or saucepan (being careful not to fill over half way) over a medium heat.
Roughly shape the mixture into balls, the more rustic the better so there are extra crispy bits.
Once the oil is hot, gently lower a few balls into the boil, ensuring they don't stick to the bottom.
If deep frying, fry for around 5-6 minutes. Remove once golden brown. If shallow frying, use a non stick pan and make turn the fritters to ensure both sides are golden brown.
Mix the mayo and lime juice in a small bowl then drizzle over the fritters, top with spring onions, crumbles of vegan feta and some tajin.