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