Beetroot Kofta Bowls

, from Issue #76. January, 2018
Photography by Josh Griggs.
Beetroot Kofta Bowls

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


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


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.