Carb-Conscious Spiced Pork Koftas

Nutrition per serve

Ingredients

• 250g cauliflower
• 1bunch parsley
• 1pcs Lebanese cucumber
• 130g natural yoghurt
• 300g lean pork mince
• 10g kofta seasoning
• 20g slivered almonds
• 1pcs lemon
• 15ml olive oil

Method

1. Step 1 — Prep ingredients
   Coarsely grate the cauliflower (alternatively, process the coarsely chopped cauliflower in a food processor using the pulse button until it resembles rice). Coarsely chop the parsley leaves and finely chop the stems. Coarsely chop the cucumber.
2. Step 2 — Make cucumber yoghurt
   Combine the cucumber and yoghurt in a bowl and season with salt and pepper.
3. Step 3 — Prep and cook koftas
   PORK MINCE OPTION Put the parsley stems, pork mince and 3 tsp kofta seasoning in a large bowl and season with salt and pepper. Using damp hands, combine well, then shape into 6 oval-shaped kofta. Heat 2 tsp olive oil in a small frypan over medium heat. Cook the kofta, turning occasionally, for 10 mins or until browned and cooked through.
4. Step 4 — Toast almonds
   Meanwhile, put the almonds in a cold medium deep frypan over medium heat. Toast, tossing, for 3-4 mins until evenly golden.
5. Step 5 — Cook cauliflower 'rice'
   Add 2 tsp olive oil to the almonds and increase the heat to high. Add the remaining kofta seasoning and cook, stirring, for 30 secs or until fragrant. Add the cauliflower and cook, stirring, for 3 mins or until tender. Remove the pan from the heat. Taste, then season with salt and pepper.
6. Step 6 — Get ready to serve
   Cut the lemon into wedges. Divide the cauliflower 'rice', koftas and cucumber yoghurt among plates. Scatter with the remaining parsley and serve with the lemon wedges.

Allergens

Milk, Sulphites, Almond