Cauliflower and Zucchini Koftas

Difficulty: Easy

Serves 4

We had about one thousand zucchinis in our fridge and they needed to be used very quickly. I also had a hankering for koftas because I hadn’t made them since I lost my favourite recipe for them many moons ago. I decided to marry the surplus zucchinis with my craving and set out to crack the kofta code. They are delicious as a meal served with rice but you can also just make the balls smaller, put the sauce on the side and take them along to a party.

Ingredients

  • 2 cups grated zucchini
  • 2 cups grated cauliflower
  • 1 1/2 cups besan flower
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • Oil

Sauce

  • 1 clove garlic, crushed
  • 1 small onion, finely chopped
  • 1 tin diced tomatoes
  • 1 teaspoon mixed herbs
  • 1 teaspoon salt
  • 1/2 teaspoon garam marsala
  • 1 tablespoon brown sugar

Method

  1. Preheat oven to 160°C and grease an oven dish.
  2. Heat a little oil in a small saucepan and sauté the garlic and onion.
  3. Add the tinned tomatoes and bring to the boil before adding the herbs, salt, spices and brown sugar. Set aside.
  4. In a bowl, combine the zucchini, cauliflower and besan flour before throwing in the salt and spices. Mix well.
  5. Measure out heaped tablespoons of the mixture and shape into balls.
  6. Make a 5mm layer of oil in a large saucepan on med-high heat.
  7. Add the balls and turn as each side browns.
  8. After removing koftas from the heat, place them in the oven dish and pour the sauce over the top.
  9. Heat in the oven for a further 10-15 minutes before serving.

Chelsey

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