When you think of koftas, you traditionally think of meatballs or meat skewers, made of minced meat combined with spices or onions. These are a vegetarian version of the original packed with potatoes and zucchini. These flavourful vegetarian kofta are made with potatoes, grated zucchini, green onions, garlic, chilli, lemon and salt for a delicious starter.
1.Place potatoes in a small saucepan with enough cold water to cover. Bring to the boil; cook for 25 minutes or until tender. Drain. Return to pan; coarsely mash with a fork.
2.Meanwhile, make harissa yoghurt. Combine ingredients in a small bowl; season.
3.Place grated zucchini in a clean tea towel; squeeze over sink to remove excess moisture. Combine zucchini, chilli, lemon rind, green onion, mashed potatoes and rice flour in a large bowl; season. Shape ¼ cup measures of zucchini mixture into ovals to make 12 in total.
4.Heat 2cm of oil in a large frying pan over high heat. Shallow-fry koftas, in batches, for 3 minutes each side, or until golden and crisp. Remove with a slotted spoon; drain on paper towel.
5.Serve koftas with harissa yoghurt and lemon wedges. Sprinkle with salt flakes, if you like.
The harissa yoghurt can be made 2 days ahead; store covered in the fridge until ready to serve.
Serve koftas and yoghurt in wraps with salad leaves for a more substantial meal