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Sweet Potato And Chickpea Kofta With Curry Lime Dressing

Sweet Potato And Chickpea Kofta With Curry Lime Dressing

Ingredients for One

  1. 125 grams sweet potato
  2. 100 grams chickpeas
  3. 90 grams red cabbage
  4. 10 grams coriander
  5. 0.5 spring onion
  6. 1 tsp curry powder
  7. 0.3 cup breadcrumbs
  8. 1 lime
  9. 0.25 cup Greek yoghurt - PANTRY ITEM
  10. 0.5 egg - PANTRY ITEM
  11. extra virgin olive oil - PANTRY ITEM
  12. salt and pepper - PANTRY ITEM

Ingredients for Two

  1. 250 grams sweet potato
  2. 200 grams chickpeas
  3. 180 grams red cabbage
  4. 20 grams coriander
  5. 1 spring onion
  6. 2 tsp curry powder
  7. 0.75 cup breadcrumbs
  8. 1 lime
  9. 0.5 cup Greek yoghurt - PANTRY ITEM
  10. 1 egg - PANTRY ITEM
  11. extra virgin olive oil - PANTRY ITEM
  12. salt and pepper - PANTRY ITEM

Ingredients for Three

  1. 500 grams sweet potato
  2. 400 grams chickpeas
  3. 360 grams red cabbage
  4. 40 grams coriander
  5. 2 spring onion
  6. 4 tsp curry powder
  7. 1.5 cup breadcrumbs
  8. 1 lime
  9. 1 cup Greek yoghurt - PANTRY ITEM
  10. 2 egg - PANTRY ITEM
  11. extra virgin olive oil - PANTRY ITEM
  12. salt and pepper - PANTRY ITEM

Ingredients for Four

  1. 750 grams sweet potato
  2. 600 grams chickpeas
  3. 540 grams red cabbage
  4. 60 grams coriander
  5. 3 spring onion
  6. 6 tsp curry powder
  7. 2.25 cup breadcrumbs
  8. 2 lime
  9. 1.5 cup Greek yoghurt - PANTRY ITEM
  10. 3 egg - PANTRY ITEM
  11. extra virgin olive oil - PANTRY ITEM
  12. salt and pepper - PANTRY ITEM

Prep:

  1. wash and finely chop red cabbage
  2. wash spring onion and thinly slice diagonally
  3. peel and chop sweet potato
  4. drain and rinse chickpeas
  5. wash and coarsely chop coriander
  6. lightly beat egg
  7. juice lime

Method:

  1. To make the kofta, boil sweet potato in a saucepan of salted water for 5 to 7 minutes or until tender. Drain well.
  2. While the sweet potato boils, make the dressing. Combine the lime juice, yoghurt and curry powder. Season with salt and pepper.
  3. Add half of the dressing to the cabbage and spring onion, then toss to combine.
  4. Put the sweet potato into a food processor with the chickpeas and coriander. Pulse until combined but still a little coarse. Transfer to a bowl. Stir in the breadcrumbs, egg, salt and pepper. Roll heaped tablespoons of the kofta mix into 5cm logs.
  5. Heat enough oil in a large frying pan to shallow-fry the kofta. Use a medium to high heat and add the kofta in batches. Cook for about 3 to 5 minutes or until browned, turning occasionally. Drain the kofta on absorbent kitchen paper.
  6. Serve the kofta with salad and the remaining dressing.
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