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A lofta Vegetable Kofta!

June 8, 2013

Vegetable Kofta Curry

Vegetable Kofta Curry

Sorry – it was the first thing that popped into my head!

Kofta is another name for meatballs! It’s funny that what I call a meatball, my husband calls a rissole. And what you may call a rissole, Anna, down the road may call a kofta! The only difference I can ascertain is that kofta frequently are mixed with a grain or legume or eggs to form a smoother textured ball. Or they are threaded on a skewer and grilled, but ultimately, kofta are meatballs!!

As a kid my mum used to make meatballs augmented with cooked white rice and would bake them in a casserole with a can of Heinz tomato soup! I guess these optimised a true blue Aussie kofta! They were never very popular with me, but were a great way of extending 500g of mince and some pantry staples.

Recently, I tried some vegetable kofta at an Indian restaurant. Urggh! Has anyone had a good one? These were bland and smooth and didn’t taste particularly of anything, although the sauce they were smothered in was yummy!

So, having set the challenge to come up with something better, I made this recipe, which, I think, is pretty good. The beauty of this recipe is that you can use up whatever vegetables that you have on hand. Just chop them into 1cm dice. The kofta can be served as a main course with a curry sauce or on a salad or as an entree on their own. I made a tahini dipping sauce and they were a huge hit as pre-dinner nibbles for visitors last weekend. They are shallow fried  – something that I rarely do – and really are best done this way. Make sure you use some good quality oil, like coconut or ghee or olive oil or a mix.  I tried baking them with not much success as they became a bit dry.

You will need some cooked mashed pumpkin or sweet potato for this recipe. I even have used some mashed cauliflower but they were a bit wet. Depending on the consistency of your mash, add a little extra coconut flour if required.

2 tabs almonds
15g coconut flour
20g tapioca flour
2 eggs
1 teas curry powder
1 clove garlic
1 onion, chopped
2 cups steamed mixed vegetables (I used onion, broccoli, mushrooms & silverbeet stalks)
200g cooked & mashed pumpkin or sweet potato

Coarsely chop the vegetables and steam in the steaming basket until just tender.

Grind the almonds on SP 9 for 10 seconds, then add the rest of the ingredients and mix on reverse SP 2, until combined. If the mix is too wet, add a little more coconut flour – I have even added psyllium to bind.

Make quenelles with 2 desert spoons

Kofta ready to cook

Kofta ready to cook

Heat some oil in a saucepan until hot and shallow fry the kofta until brown. They will need turning halfway and should take about 3 minutes to turn golden.

Delicious kofta!

Delicious kofta!

Serve warm with curry sauce and rice or tahini sauce with salad.

The curry sauce I made was:

1 onion
1 clove garlic
1 knob ginger
1 tab coconut oil
1 tab curry powder
1 tab almond butter
250g coconut milk
1 tomato, chopped
1 tab chilli sauce
salt, soy and sugar to taste
 
Chop the onion, garlic & ginger on SP 6 for 5 seconds. Add the oil and sauté on  SP 1 at 100ºC for 2 minutes. Add the curry powder & tomato and continue to sauté for another minute.
Add the rest of the ingredients and cook for 5 minutes at 100ºC or until thick. Season to taste.
 
Kofta Salad

Kofta Salad

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