Method:

Combine all rissole ingredients except the Moroccan spices and make into 4 large rissoles (patties) or 12 small ones. Dust with the Moroccan spice rub and cook small rissoles a well oiled hot plate for 3 minutes each side.  Cook larger rissoles for longer, making sure they are cooked through.

Chop the deseeded tomatoes finely and place in a large bowl. Grate the cauliflower into the bowl and mix with ½the zest, and all the juice of one lemon.  Add the parsley, mint and garlic, then the olive oil.  Season with salt and pepper. Allow the Tabouleh to stand for 1 hour before serving.

Combine all rissole ingredients except the Moroccan spices and make into 4 large rissoles (patties) or 12 small ones. Dust with the Moroccan spice rub and cook small rissoles a well oiled hot plate for 3 minutes each side.  Cook larger rissoles for longer, making sure they are cooked through.

Chop the deseeded tomatoes finely and place in a large bowl. Grate the cauliflower into the bowl and mix with ½the zest, and all the juice of one lemon.  Add the parsley, mint and garlic, then the olive oil.  Season with salt and pepper. Allow the Tabouleh to stand for 1 hour before serving

To serve

Serve with fresh salad and pita bread.  A raita sauce goes particularly well with this dish.

Serve with fresh salad and pita bread.  A raita sauce goes particularly well with this dish.