Curried Cauliflower Koftes

Ingredients:

• 1 Pouch Fullgreen Riced Cauliflower
• Olive oil
• 1 can of chickpeas (drained and rinsed)
• 2.5 oz gram flour
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 2 garlic cloves (crushed)
• 1/2 teaspoon of fresh ginger
• 1 teaspoon cumin seeds
• Handful of fresh Cilantro (chopped)

For the yoghurt:

• 7 oz coconut yoghurt
• 1/4 cucumber (grated)
• Handful of fresh mint (chopped)

Method:

• In a large bowl add the chickpeas and mash until most of the chickpeas have been squashed.
• Next add the cauli rice, 1 tablespoon of olive oil, gram flour, ground cumin, garam masala, garlic, ginger, cumin seeds and chopped coriander. Combine thoroughly.
• Split the mixture between 6 and mould them into your desired shape around a wooden or metal skewer.
• Place on a lined baking tray in the fridge for 30 minutes.
• Preheat oven to 350F and brush the koftes with olive oil on all sides, before placing in the oven for 15 minutes.
• Turn the koftes over and carefully brush the koftes again with a little more oil, and place them back in the oven for a further 10 minutes.
• Meanwhile combine the coconut yoghurt, grated cucumber and chopped mint into a bowl.
• Allow the koftes to cool slightly before enjoying with the yoghurt dip.