Curried Cauliflower Koftes

Method

1. 1 In a large bowl add the chickpeas and mash until most of the chickpeas have been squashed.
2. 2 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.
3. 3 Split the mixture between 6 and mould them into your desired shape around a wooden or metal skewer.
4. 4 Place on a lined baking tray in the fridge for 30 minutes.
5. 5 Preheat oven to 180c and brush the koftes with olive oil on all sides, before placing in the oven for 15 minutes.
6. 6 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.
7. 7 Meanwhile combine the coconut yoghurt, grated cucumber and chopped mint into a bowl.
8. 8 Allow the koftes to cool slightly before enjoying with the yoghurt dip.