Vegetable Balls – Kofta Recipe
3 medium (500 g) potatoes, peeled and finely diced
1 tablespoon vegetable oil, plus 3/4 cup (180 ml) extra for deep-frying
2 zucchini, grated
2 green onions (shallots), peeled and finely chopped
1 carrot, grated
1/2 cup (60 g) frozen baby peas
1/4 cup chopped mint
1 tablespoon curry powder
2 teaspoons ground cumin
1/2 cup (75 g) plain (all-purpose) flour
1 cup natural yogurt
1/4 cup finely chopped mint, extra
Steam potatoes for 3-5 minutes, until just tender. Cool Heat oil in a large frying pan on low. Add zucchini, green onions and carrot, and cook for 3-5 minutes, until just tender. Remove from heat. Stir in peas, mint, curry powder and cumin. Cool. Add potatoes and half of the flour, and combine.
Using wet hands, roll 1 tablespoon measures of mixture into balls. Lightly coat each with remaining flour. Heat extra oil in a deep frying pan or saucepan on medium. Cook Kofta in small batches for 3-5 minutes each, until sealed and golden. Drain on paper towel. Combine yogurt and mint. Serve in a bowl with Kofta.