Asian tofu cakes with cauliflower, pakora, coriander and chilli puree

Serves 4

Tofu cakes: 250g firm tofu (coarsely grated). 4 heaped tbsp coriander (finely chopped). Zest of 1 lime, juice of half. 1 bunch spring onions (sliced into rounds). 100g french beans (finely chopped). 1 ½ tbsp miso. 1 tbsp gochunjang. 1 green chilli (finely chopped). 1 garlic clove (grated). 2cm piece of ginger (peeled and grated). 50g rice flour, plus extra for dusting. 2 tbsp oil for frying.

Pre-heat oven to 180 deg cel. Combine all the ingredients ( apart from the flour and oil) in a bowl, and mix thoroughly, then sprinkle in the flour and mix again. Leave to firm up for 30 minutes, then shape into 8 small flat cakes, and dust with the extra rice flour on both sides. Heat the oil in a frying pan to a medium high heat, then add the cakes. Lightly colour on both sides, then place in the oven for 5-8 minutes.

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