Oven baked kofta balls

Serves: 6 (4 balls per serve)
Prep: 30
Cook: 30

These curried vegetable balls are soft inside and crisp on the outside. They make a great addition to a school lunch box or picnic basket.

Ingredients

  • 1 tablespoon oil
  • 1 onion, diced
  • 3cm ginger, grated
  • 2 cloves garlic, crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon turmeric
  • 1 cup frozen peas, steamed & lightly smashed
  • 1 carrot, diced & steamed
  • 1 ½ cups mashed sweet potato
  • ¼ cup cashews, chopped
  • ½ teaspoon salt
  • ½ cup dry breadcrumbs

Method

  1. Step 1

    Heat oil in a fry pan and sauté onion, ginger and garlic until soft. Add spices, peas and carrot and continue sauting.

  2. Step 2

    Stir through mashed sweet potato, cashews and salt. Cool.

  3. Step 3

    Roll mixture into walnut size balls and toss in breadcrumbs.

  4. Step 4

    Place balls onto a lightly greased oven tray and spray lightly with oil.

  5. Step 5

    Bake in a hot oven, 200°C, for 30 minutes, turning half way through cooking time. Serve with raita dip. Makes 24 balls.

Tips

  • Raita dip is a combination of natural yoghurt, thinly sliced cucumber, chopped mint and salt.
  • For a gluten free option replace breadcrumbs with besan flour.

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