vegan kofte
INGREDIENTS
250g courgettes
220g of chickpeas
100 g fine breadcrumbs
1 clove of garlic
1 teaspoon ground coriander seeds
1 teaspoon ground cumin seeds
1 teaspoon ginger
1 teaspoon salt
1 egg (optional - it works as a "glue" but if you don't add please reduce the amount of the breadcrumbs)
olive oil
leaves of 60g fresh coriander
NUTTY SAUCE
1 small onion
1 clove of garlic
the fresh coriander stalks
100 g almond/almond flour
250 ml light coconut milk
2 tablespoons smooth peanut butter
METHOD
1. Coarsely grate the courgettes, place into a colander in the sink, then sprinkle with a good pinch of fine sea salt. Squeeze the mixture together with your hands to get rid of the excess moisture, then put into a bowl.
2. Pick the coriander leaves and set aside, then add half the coriander stalks to the processor with the drained chickpeas, the spices, and a teaspoon of salt and some pepper. Pulse until combined, but not too smooth – retain a bit of texture. Add to the grated courgettes, the breadcrumbs and egg and mix it well.
3. Transfer the “dough” to a clean work surface then, with wet hands, divide and shape the mixture into little fat fingers. You can sprinkle/cover them with extra breadcrumbs if you wish.
4. For the nutty sauce, peel and finely slice the onion, press the garlic, then finely slice the remaining coriander stalks. Place into a large frying pan over a medium heat with a splash of oil, then cook for a few minutes, or until golden.
5. Add the almond and toast for a further 2 to 3 minutes, then transfer to a food processor. (you can use almond flour and skip this action) Add the coconut milk and peanut butter, then blitz until thick and smooth.
6. Return the large frying pan to a medium heat with a splash of oil. Once hot, add the kofte and cook for around 2 minutes, or until golden turning regularly.
7. Divide the kofte between your plates, tear over the coriander leaves. Serve with the nutty sauce and lemon wedges for squeezing. Delicious with pitta bread, flatbread, green salad or fluffy rice.
