Recept: Kofte with pea-mint dip

The recipe for four people

This recipe may seem complicated, but it’s actually easy 😉

Kofte

• 400 grams of potatoes

• 2 onions

• 1 big carrot

• 1 courgette

• 1 tomato

• 1 tbsp dried oregano

• 2 tbsp fresh mint

• 2 tbsp fresh parsley

• 1 bouillon cube

• 1 clove of garlic

• 1 tsp bakingsoda

• 200 grams Chickpea flour
• 20 grams cornstarch

Kofte preperations

Grate all the vegetables except the tomato using the coarse side of a box grater or a food processor with a grating attachment. Mix the grated vegetables and add a tablespoon of salt, stirring well. Place the mixture in a sieve and, if possible, press it down and let it sit for an hour. If that’s not an option, let it rest for at least 5 minutes, then squeeze out as much moisture as possible with your hands.

Now grate the tomato using a coarse grater. Finely chop the garlic, mint, and parsley, then add them to the grated tomato. Crumble the bouillon cube into the mixture. Next, combine all the ingredients in a bowl and mix well until a dough forms. If the mixture is still too crumbly, add an extra tablespoon of chickpea flour at a time until it holds together properly. This recipe may vary each time, as no two onions—or any vegetables—are exactly the same!

Preheat the fryer to 160°C. Now, form a ball of about 30 grams. Fry it for 8 minutes. Once done, let it drain on some paper towels to remove excess oil.

Erwten-munt dip

• 300 grams green peas

• 600 ml (plant-based) yoghurt

• 120 ml olive oil

• 15 gram dille (finely chopped)

• 15 gram mint (finley chopped)

• 2 to 3 cloves of garlic
• 1 bouillon cube
• 1 tsp black pepper

Preperations

Mix the oil with all the ingredients, except the peas and yogurt. Then, combine the smooth mixture with the yogurt. Add the peas and blend with an immersion blender. It’s nice if not all the peas are fully blended. Taste and adjust the seasoning if needed.

To serve

• 4 tbsp tahini
• 2 tbsp pomegranate molasse

Place 4 tablespoons of tahini sauce on a plate and spread it out with the back of a spoon. Arrange the köfte on top. Drizzle with some pomegranate molasses and finish off with fresh mint and parsley. . .

Serving tip!

Also delicious with grilled vegetables or paired with peanut hummus! Or serve it in a bowl with sorghum and a fresh salad. Enjoy!