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Vegetarian Spiced Kofta With Minted Salad

Vegetarian Spiced Kofta With Minted Salad

Ingredients for One

  1. 200 grams chickpeas
  2. 50 grams cherry tomatoes
  3. 30 grams mixed salad leaves
  4. 0.5 cup breadcrumbs
  5. 5 grams mint
  6. 0.5 green spring onions
  7. 0.5 carrots
  8. 1 zucchini
  9. 1 tbsp tomato chutney
  10. 1 tsp garam masala
  11. 0.5 eggs - PANTRY ITEM
  12. 1 tbsp Greek yoghurt - PANTRY ITEM
  13. extra virgin olive oil - PANTRY ITEM
  14. salt & pepper - PANTRY ITEM

Ingredients for Two

  1. 400 grams chickpeas
  2. 100 grams cherry tomatoes
  3. 60 grams mixed salad leaves
  4. 1 cup breadcrumbs
  5. 10 grams mint
  6. 1 green spring onions
  7. 1 carrots
  8. 1 zucchini
  9. 2 tbsp tomato chutney
  10. 2 tsp garam masala
  11. 1 eggs - PANTRY ITEM
  12. 2 tbsp Greek yoghurt - PANTRY ITEM
  13. extra virgin olive oil - PANTRY ITEM
  14. salt & pepper - PANTRY ITEM

Ingredients for Three

  1. 800 grams chickpeas
  2. 200 grams cherry tomatoes
  3. 120 grams mixed salad leaves
  4. 2 cup breadcrumbs
  5. 20 grams mint
  6. 2 green spring onions
  7. 2 carrots
  8. 1 zucchini
  9. 4 tbsp tomato chutney
  10. 4 tsp garam masala
  11. 2 eggs - PANTRY ITEM
  12. 4 tbsp Greek yoghurt - PANTRY ITEM
  13. extra virgin olive oil - PANTRY ITEM
  14. salt & pepper - PANTRY ITEM

Ingredients for Four

  1. 1200 grams chickpeas
  2. 300 grams cherry tomatoes
  3. 180 grams mixed salad leaves
  4. 3 cup breadcrumbs
  5. 30 grams mint
  6. 3 green spring onions
  7. 3 carrots
  8. 2 zucchini
  9. 6 tbsp tomato chutney
  10. 6 tsp garam masala
  11. 3 eggs - PANTRY ITEM
  12. 6 tbsp Greek yoghurt - PANTRY ITEM
  13. extra virgin olive oil - PANTRY ITEM
  14. salt & pepper - PANTRY ITEM

Prep:

  1. wash salad leaves
  2. wash and halve cherry tomatoes
  3. peel carrots into ribbons
  4. rinse, pick and finely shred mint leaves
  5. drain and rinse chickpeas
  6. wash and grate zucchini
  7. wash and chop green spring onions

Method:

  1. To make kofta, add chickpeas, spring onion, garam masala, eggs and breadcrumbs to a food processor and season with salt & pepper. Process until combined but not entirely smooth. Shape 1⁄4 cups of mixture into slightly flattened ovals.
  2. Combine salad leaves with tomatoes, zucchini, carrots and shredded mint.
  3. Heat enough oil to coat the base of a large, deep frying pan over a medium to high heat. Add 4 kofta at a time. Cook, turning occasionally, for about 3 to 4 minutes, or until golden brown. Drain on absorbent kitchen paper.
  4. Serve kofta with salad, yoghurt and chutney. Garnish with extra mint leaves.
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