Tandoori Pork Cakes with Cauliflower Couscous and Raita

Steps

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.