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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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