I love the versatility of bowl food and once these flavour-packed kofta are cooked, it’s open season on what additions can be added.
Serves: 4
INGREDIENTS
2 tablespoons olive oil
1 onion, finely chopped
2 cloves of garlic, crushed
2 medium, raw beetroot grated
2 medium zucchini, grated
2 teaspoons ground cumin
1 teaspoon caraway seeds, toasted, optional
400-gram tin chickpeas, drained and rinsed
1½ cups fresh breadcrumbs
3 tablespoons crunchy peanut or cashew nut butter
1 large egg yolk, size 7 egg
big handful coriander, roughly chopped
sea salt and ground pepper
METHOD
Heat the oil in a large sauté pan and cook the onion until soft.
Add the garlic, grated vegetables and spices and cook over a medium heat for 10 minutes. Tip on to a large plate and spread out to cool.
Place the chickpeas, breadcrumbs, nut butter, egg yolk and the coriander in a food processor and season generously. Process until well combined but still with a little texture.
Tip into a large bowl and mix through the cooled vegetables.
Form into walnut-sized balls, place on a tray and chill for 20 minutes or up to two days covered in the fridge. (I get about 20 balls.)
Heat a little oil in a sauté pan over a medium heat and cook the kofta in batches for 2–3 minutes each side.
To serve: Select from the following to make your perfect bowl. Serves 4.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.