{"id":7911,"date":"2025-02-05T14:11:07","date_gmt":"2025-02-05T14:11:07","guid":{"rendered":"https:\/\/gysutrecht.nl\/blogs\/recept-kofte-with-pea-mint-dip\/"},"modified":"2025-02-18T13:01:35","modified_gmt":"2025-02-18T13:01:35","slug":"recept-kofte-with-pea-mint-dip","status":"publish","type":"artikelen","link":"https:\/\/gysutrecht.nl\/en\/blogs\/recept-kofte-with-pea-mint-dip\/","title":{"rendered":"Recept: Kofte with pea-mint dip"},"content":{"rendered":"\t\t
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The new year has begun! The days in February are still chilly and call for warming comfort food. That\u2019s why we asked our chef for a delicious, spiced recipe that\u2019s perfect for this time of year: <\/span>kofte with pea-mint dip!<\/span><\/b><\/p>\n

Did you know that in many cultures, legumes like peas symbolize prosperity and good luck in the new year? That\u2019s an extra reason to try this flavorful, plant-based k\u00f6fte! Seasoned with warm spices and served with a fresh, creamy mint and pea dip, this dish is a true winter favorite. <\/span> <\/span><\/p>\n

Ready to get cooking? Then this is the perfect recipe for you! Prefer to relax and enjoy? Come visit us instead! <\/span><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tBook your table here!<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The recipe for four people<\/h2>\n

This recipe may seem complicated, but it’s actually easy \ud83d\ude09<\/span><\/span><\/p>\n

Kofte <\/h4>\n
    \n
  • 400 grams of potatoes<\/span><\/li>\n<\/ul>\n
      \n
    • 2 onions<\/span> <\/span><\/li>\n<\/ul>\n
        \n
      • 1 big carrot<\/span> <\/span><\/li>\n<\/ul>\n
          \n
        • 1 courgette<\/span> <\/span><\/li>\n<\/ul>\n
            \n
          • 1 tomato<\/span> <\/span><\/li>\n<\/ul>\n
              \n
            • 1 tbsp dried oregano<\/span> <\/span><\/li>\n<\/ul>\n
                \n
              • 2 tbsp fresh mint<\/span> <\/span><\/li>\n<\/ul>\n
                  \n
                • 2 tbsp fresh parsley<\/span> <\/span><\/li>\n<\/ul>\n
                    \n
                  • 1 bouillon cube<\/span> <\/span><\/li>\n<\/ul>\n
                      \n
                    • 1 clove of garlic<\/span> <\/span><\/li>\n<\/ul>\n
                        \n
                      • 1 tsp bakingsoda<\/span> <\/span><\/li>\n<\/ul>\n
                          \n
                        • 200 grams Chickpea flour<\/span> <\/span><\/li>\n
                        • 20 grams cornstarch<\/span> <\/span><\/li>\n<\/ul>\n

                          Kofte preperations<\/h4>\n

                          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\u2019s not an option, let it rest for at least 5 minutes, then squeeze out as much moisture as possible with your hands. <\/p>\n

                          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\u2014or any vegetables\u2014are exactly the same! <\/p>\n

                          Preheat the fryer to 160\u00b0C. 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. <\/p>\n

                          Erwten-munt dip<\/span><\/h4>\n
                            \n
                          • 300 grams green peas<\/span> <\/span><\/li>\n<\/ul>\n
                              \n
                            • 600 ml (plant-based) yoghurt<\/span> <\/span><\/li>\n<\/ul>\n
                                \n
                              • 120 ml olive oil<\/span> <\/span><\/li>\n<\/ul>\n
                                  \n
                                • 15 gram dille (finely chopped)<\/span> <\/span><\/li>\n<\/ul>\n
                                    \n
                                  • 15 gram mint (finley chopped)<\/span> <\/span><\/li>\n<\/ul>\n
                                      \n
                                    • 2 to 3 cloves of garlic<\/span> <\/span><\/li>\n
                                    • 1 bouillon cube<\/span> <\/span><\/li>\n
                                    • 1 tsp black pepper<\/span> <\/span><\/li>\n<\/ul>\n

                                      Preperations<\/h4>\n

                                      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. <\/span><\/span><\/p>\n

                                      To serve<\/h4>\n
                                        \n
                                      • 4 tbsp tahini<\/span><\/li>\n
                                      • 2 tbsp pomegranate molasse<\/span><\/li>\n<\/ul>\n

                                        Place 4 tablespoons of tahini sauce on a plate and spread it out with the back of a spoon. Arrange the k\u00f6fte on top. Drizzle with some pomegranate molasses and finish off with fresh mint and parsley. <\/span>.<\/span> . <\/span><\/span> <\/span><\/p>\n

                                        Serving tip!<\/h2>\n

                                        Also delicious with grilled vegetables or paired with peanut hummus! Or serve it in a bowl with sorghum and a fresh salad. <\/span>Enjoy!<\/strong><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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                                        The new year has begun! The days in February are still chilly and call for warming comfort food. 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