Middle Eastern Veggie Kofta
This dish is so easy to create and makes for something that’s not only healthy for dinner, but also a tad different. You can easily freeze any extra koftas you make.
Ingredients
1 capsicum red pepper
1 eggplant
1 punnet mushrooms
1 onion
1cm fresh ginger root
1 garlic clove
1 cup chopped parsley
1/2 cup chopped mint
1 can chickpeas
1 tsp red chili flakes
1 tsp paprika
1 tbsp cumin seeds
2 tsp ground coriander
salt & oil
Method (oven 350f)
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Peel and roughly chop pepper.
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Tail and roughly chop eggplant.
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Cut mushrooms into ¼’s
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Peel and roughly cut onion
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Place all veggies on a baking tray, rub a little oil over them and sprinkle with a bit of salt.
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Bake in oven for 30 minutes
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Place veggies in a bowl and allow to cool
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Add drained can of chickpeas, chili flakes, parsley, mint, paprika, cumin seeds, ground coriander, peeled ginger and garlic to vegetables.
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Blend all the ingredients for about 1 minute. You want some texture in the koftas so don’t blend to a paste.
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Empty the mixture back into a bowl Split the mixture up into about 16 sausage shaped balls.
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Using little wooden skewers add the ball to the skewer and form little koftas over the skewer.
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Wrap each kofta up tight in cling film and keep in fridge until ready to cook. You can also freeze koftas at this stage.
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When ready to cook, heat oil in fry pan, add a couple of koftas and cook 3 minutes each side, until browned and slightly firm on the outside. Repeat until all koftas cooked.
Non-Dairy Tzatziki
Ingredients
1 cucumber
1 cup of raw pumpkin seeds
1 tsp cumin
1 tbsp lemon juice
1/8 cup unsweetened nut milk
1 clove of garlic
2 tbsp chopped mint
Salt to taste
Method
1. Add all ingredients to a blender and blend to a smooth consistency
