Tandoori Pork Cakes with Cauliflower Couscous and Raita

Tandoori Pork Cakes with Cauliflower Couscous and Raita

Ready in 35 minutes Serves 2
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, April 28, 2019.


Cauliflower Couscous

  • 1/2 cauliflower
  • 1/2 leek
  • 1 pack almond poppy seed mix
  • 1 pack couscous
  • 1/2 cup From My Kitchen chicken broth
  • 1/4 cup water

Pork Cakes

  • 1 courgette
  • 1 pack pork and fennel grind
  • 1 pack panko breadcrumbs
  • 1 pack tandoori paste

To Serve

  • 1 pack raita
  • 1/2 bunch coriander

Have Handy

  • oil
  • salt
  • pepper
  • butter


  1. Cook couscous Finely chop cauliflower until you have about 2 cups worth and thinly slice leek. Heat a knob of butter and a drizzle of oil in a pot on medium heat. Cook cauliflower and leek for about 5 minutes, until soft. Add almond poppy seed mix and cook, stirring, for about 1 minute, until fragrant. Add couscous, chicken broth, water and 1/2 tsp salt and bring to the boil.
  2. Once boiling, turn off heat, cover and leave to steam for 8 minutes. After steaming, fluff grains and season to taste.
  3. Prep pork cakes Grate courgette and combine with remaining pork cake ingredients and a small pinch of salt. Using a 1/4 cup measure, shape into 1cm-thick cakes.
  4. Cook cakes Heat a drizzle of oil in a fry-pan on medium heat. Cook pork cakes for 3-4 minutes each side, or until cooked through. Rest, covered for about 2 minutes.
  5. Serve couscous topped with cakes, raita and coriander.

Nutritional Information

Energy 2118 kj
506 kcal
Protein 29.0g
Carbohydrate 35.0g
Fat 29.3g