This is a recipe that’s still new to me, but I kid you not I’ve been obsessed! I’ve made this several times now, and didn’t even hesitate to make it at a recent dinner I held (with a lot of praise). As long as you use a vegetable that has a bit of water content to squeeze out (zucchini/carrot/beetroot), this is flexible to what you have available. Also for an extra flavour boost try adding some chilli to the mixture to make it truly sing.
Potato & Veggie Koftas
When I first made this recipe I was absolutely obsessed and it’ll be so easy to discover why. Try changing things up with other vegetables to make it versatile to your needs
20
servings20
minutes20
minutes40
minutesKeep the screen of your device on
Ingredients
1 Medium 1 potato
2 2 zucchinis OR carrots
4 4 spring onions, sliced
1/2 cup 1/2 rice flour
Oil (for frying)
Salt & Pepper, to taste
Directions
- Peel, cube, and boil the potatoes in salted water for 10 minutes or until tender, then drain. In the meantime grate your zucchinis or carrots, squeezing the excess liquid out afterwards.
- Place the cooked potatoes into a large bowl and mash until smooth. Add the grated vegetables, spring onion, rice flour, and salt & pepper into the bowl then stir until combined. Roll the mixture into koftas (or you can make burger patties).
- Heat the oil in a deep fryer or saucepan (2cm worth) on high heat. Either deep-fry or shallow fry until golden brown, flipping halfway if needed. Enjoy by themselves, in a salad, or with my Chipotle Mayo
