Beet­root Kofta Bowls

I love the versatility of bowl food and once th­ese flavour-packed kofta are cooked, it’s open sea­son on what ad­di­tions can be added.

Dish - Everyday Dish - - Recipes -

2 ta­ble­spoons olive oil 1 onion, finely chopped 2 cloves of gar­lic, crushed 2 medium, raw beet­root grated 2 medium zuc­chini, grated 2 tea­spoons ground cumin 1 tea­spoon car­away seeds, toasted, op­tional 400-gram tin chick­peas, drained and rinsed 1½ cups fresh bread­crumbs 3 ta­ble­spoons crunchy peanut or cashew nut but­ter 1 large egg yolk, size 7 egg big hand­ful co­rian­der, roughly chopped sea salt and ground pep­per serv­ing sug­ges­tions listed be­low Heat the oil in a large sauté pan and cook the onion un­til soft.

Add the gar­lic, grated veg­eta­bles and spices and cook over a medium heat for 10 min­utes. Tip on to a large plate and spread out to cool.

Place the chick­peas, bread­crumbs, nut but­ter, egg yolk and the co­rian­der in a food pro­ces­sor and sea­son gen­er­ously. Process un­til well com­bined but still with a lit­tle texture. Tip into a large bowl and mix through the cooled veg­eta­bles.

Form into wal­nut-sized balls, place on a tray and chill for 20 min­utes or up to two days cov­ered in the fridge. (I get about 20 balls.)

Heat a lit­tle oil in a sauté pan over a medium heat and cook the kofta in batches for 2–3 min­utes each side.

To serve: Se­lect from the fol­low­ing to make your per­fect bowl. Serves 4

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.