A spicy warming dish, perfect for winter. The great news is that these can be made in advanced, you can even batch cook  and freeze them so you have a ready supply. Take them out of the freezer the night before and defrost in the fridge overnight.

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Ingredients

500g chicken mince
2 cups of finely grated cauliflower
4 tablespoons of sesame seeds, toasted
2 cloves garlic, crushed
1 heaped teaspoon ground cumin
1 teaspoon chilli powder (more if you like it hot)
2 tablespoons coriander powder
Zest of 1 lemon
2 cups almond meal
2 eggs, beaten
Dash of extra virgin olive oil or coconut oil for cooking
Large handful of baby spinach leaves
200g of button mushrooms, sliced

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Method

Grate the cauliflower (doing this in a food processor is easiest), measure out 2 cups and put into a bowl

To this add garlic, chilli powder, cumin, coriander, lemon zest, black pepper and sea salt

Toast the sesame seeds in a non stick pan. Lightly browned on medium heat

Add the chicken mince and egg and combine all ingredients well

Divide the mixture into 12 medium sized rissoles, shape them with your hands. Refrigerate until you are ready to cook

Heat a little oil in a frypan over medium heat and saute the mushrooms for a minute or two

Add the desired amount of rissoles to the pan and cook for approximately 2-3 minutes each side until golden

Serve on a handful of fresh baby spinach