Vegetarian Spiced Kofta With Minted Salad
Vegetarian Spiced Kofta With Minted Salad
Ingredients for One
Ingredients for One
- 200 grams chickpeas
- 50 grams cherry tomatoes
- 30 grams mixed salad leaves
- 0.5 cup breadcrumbs
- 5 grams mint
- 0.5 green spring onions
- 0.5 carrots
- 1 zucchini
- 1 tbsp tomato chutney
- 1 tsp garam masala
- 0.5 eggs - PANTRY ITEM
- 1 tbsp Greek yoghurt - PANTRY ITEM
- extra virgin olive oil - PANTRY ITEM
- salt & pepper - PANTRY ITEM
Ingredients for Two
Ingredients for Two
- 400 grams chickpeas
- 100 grams cherry tomatoes
- 60 grams mixed salad leaves
- 1 cup breadcrumbs
- 10 grams mint
- 1 green spring onions
- 1 carrots
- 1 zucchini
- 2 tbsp tomato chutney
- 2 tsp garam masala
- 1 eggs - PANTRY ITEM
- 2 tbsp Greek yoghurt - PANTRY ITEM
- extra virgin olive oil - PANTRY ITEM
- salt & pepper - PANTRY ITEM
Ingredients for Three
Ingredients for Three
- 800 grams chickpeas
- 200 grams cherry tomatoes
- 120 grams mixed salad leaves
- 2 cup breadcrumbs
- 20 grams mint
- 2 green spring onions
- 2 carrots
- 1 zucchini
- 4 tbsp tomato chutney
- 4 tsp garam masala
- 2 eggs - PANTRY ITEM
- 4 tbsp Greek yoghurt - PANTRY ITEM
- extra virgin olive oil - PANTRY ITEM
- salt & pepper - PANTRY ITEM
Ingredients for Four
Ingredients for Four
- 1200 grams chickpeas
- 300 grams cherry tomatoes
- 180 grams mixed salad leaves
- 3 cup breadcrumbs
- 30 grams mint
- 3 green spring onions
- 3 carrots
- 2 zucchini
- 6 tbsp tomato chutney
- 6 tsp garam masala
- 3 eggs - PANTRY ITEM
- 6 tbsp Greek yoghurt - PANTRY ITEM
- extra virgin olive oil - PANTRY ITEM
- salt & pepper - PANTRY ITEM
Prep:
- wash salad leaves
- wash and halve cherry tomatoes
- peel carrots into ribbons
- rinse, pick and finely shred mint leaves
- drain and rinse chickpeas
- wash and grate zucchini
- wash and chop green spring onions
Method:
- 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.
- Combine salad leaves with tomatoes, zucchini, carrots and shredded mint.
- 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.
- Serve kofta with salad, yoghurt and chutney. Garnish with extra mint leaves.