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 #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.