Zucchini koftas with harissa yoghurt

Your new go-to finger food.

  • 45 mins cooking
  • Serves 4
  • Print
These flavourful vegetarian kofta are made with potatoes, grated zucchini, green onions, garlic, chilli, lemon and salt for a delicious starter.
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Zucchini koftas
  • 250 grams potatoes, scrubbed, halved
  • 500 grams zucchini, grated coarsely
  • 1 fresh long green chilli, chopped finely
  • 2 teaspoons finely grated lemon rind
  • 4 green onions, chopped finely
  • ½ cup (90g) rice flour
  • sunflower oil, for shallow-frying
  • lemon wedges, to serve
Harissa yoghurt
  • 2 teaspoons harissa paste, or to taste
  • 1 teaspoon smoked paprika
  • 1 clove garlic, crushed
  • ½ cup (140g) greek yoghurt


  • 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

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