Kofta balls

Kofta Balls (from grower Bec Johnson)

1/2 head of grated cauliflower (or a quarter if you have Lynnette's monster cauli!)

1/4 head grated white cabbage (or extra cauli!)
1/2 tsp salt
1 cup besan (chickpea) flour
2 Tbs panch phoran (Indian spice blend including seeds of mustard, fennel and cumin), toasted
1/2 tsp asafoetida powder (Indian spice that acts as a flavour enhancer)
3 chilis (optional) – I like to use lots
Mix flour, spices and salt into grated veg. If not moist enough, add a little water, form mix into medium sized balls and set aside (allow to sit for at least a few hours).
In a wide and deep pan, heat enough ghee to completely cover the balls (very hot). Deep fry balls until golden brown (this can take some time). OR you can brush with ghee and oven bake.
Tomato sauce for kofta balls
Prepare a tomato sauce base as you would for pasta and add:
2 cinnamon quills
1 tsp fennel
3 cloves garlic
1 Tbs turmeric
pinch cumin
Ajowan seed (or thyme/oregano)
Simmer balls in sauce once they are deep fried or baked.