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.
If zucchini is not your jam then you could try our tasty seeded cauliflower koftas or the meat lovers in the home you could try our lamb kofta with yoghurt
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Ingredients
Zucchini koftas
Harissa yoghurt
Method
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
Note
