1 large cauliflower
1 tablespoon fresh ginger
1 tablespoon yogurt
3/4 cup (180 ml) chickpea flour
1/2 cup (125 ml) fresh cilantro, finely chopped
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup (125 ml) ghee or sunflower oil for frying
What to do;
1. Shred cauliflower and ginger in a grinder or food processor. Mix in rest of the ingredients with a spoon. Knead it for a minute with your hands and form the mix into patties with you hands, about 2 inches (5 cm) in diameter.
2. Heat ghee in a skillet. Fry patties on both sides until they are golden brown. Place patties on a plate lined with paper towel to drain excess oil. Serve with Spaghetti with Green Sauce
Variations: You can replace cilantro with fresh parsley, add oregano and fennel, and add shredded carrots.