Chickpea Koftas

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I love Koftas, usually with Lamb but I decided to try chickpeas instead in my bid to eat more healthier and plant based. These were just as good if not better in my eyes, delicious and nutritious and full of texture. Really simple to make too.

INGREDIENTS

1 400g Can of Chickpeas – Drained

1 Large Carrot – Grated

Handful of Coriander – chopped finely

1 Tbsp Kofta Seasoning (cumin, paprika, cinnamon, cayenne, garlic – 1/4 tsp each mixed)

100g Greek Yoghurt

1/2 small cucumber – finely chopped

4 Tbsps Pomegranate Molasses

1 Tbsp Cacik Paste (1 clove garlic, grated, 1 lemon Juice, 1 tbsp olive oil, 1/4 tsp chopped mint)

METHOD

  1. Place chickpeas, carrot, kofta seasoning and coriander in a bowl and mix together using your hands to mash the chickpeas together. Shape into 4 -6 into a rugby ball shape roughly of equal quantities.
  2. Heat a little oil in a fry pan and cook for a few minutes each side until browned, place koftas onto an oven-proof tray, drizzle each one with a tablespoon of the pomegranate molasses an bake in an oven 200 deg for about 5 minutes.
  3. Meanwhile, mix the cacik paste with the yoghurt and chopped cucumber, set aside.
  4. To serve, place koftas on a toasted flatbread or serve with a side salad and drizzle the yoghurt dressing over.

ENJOY!

Beef Kofta Curry

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Beef Kofta Curry Dish

Another great recipe from PON book, we are loving our curries at the moment, must be all this rainy weather we are getting thats putting us in the mood…lol! After all, who doesn’t love a good curry?

There is nothing better than a homemade Curry, fresh ingredients, good scottish beef and making from scratch you can save on those extra calories to make it a guilt free Curry. This little Curry is only 200 calories per serving. (add on 50g cooked brown rice to serve, still brings it to under 500 calories) Yummy!

Beef kofta Curry Serving

Serves 2

1 Red onion, diced

1 tsp garlic granules (or 1 clove peeled and diced)

1 tbsp Curry Powder

1 tbsp Tomato Puree

400ml Beef Stock

230g Butternut Squash, diced

300g Scottish Beef Mince

Fresh Coriander, chopped

Salt & Pepper to taste

  1. Lightly oil a saucepan and add the onion, cook until browned. Add in the garlic and curry powder and stir, add in the tomato puree, stir then add in the stock. Add the butternut squash and bring to the boil then simmer for about 20 minutes until squash has softened.
  2. To make the meatballs, put the mince & coriander in a bowl then season with salt & pepper, mix together and then divide and roll into small balls. I got 10 out of mine.
  3. Spray a pan with a little oil and brown the meatballs. Set aside.
  4. Once butternut squash is ready, blitz with a hand blender to make a smooth sauce. Place the meatballs into the sauce and warm through for a few minutes. Remove and serve with a sprinkle of fresh coriander. Yum!
Making the meatballs and sauce
Beef kofta Curry Dish