Carrot and Apricot Koftes
Koftes are classically minced meatballs - these vegan alternative use carrot, potato and chickpea flour with the addition of sweet apricot and pine nuts. These are perfect served with a side of tzatziki mint yoghurt or used in wraps.
Makes 18
6 carrots, grated (350g)
1 potato, grated (220g)
1 red onion, diced
2 spring onions, finely sliced
100g dried apricots, finely chopped
25g pine nuts
1 clove of garlic, minced
1 tsp chilli flakes
1 tsp turmeric
1 tsp dried mint
200g chickpea flour
200ml water
Vegetable oil, for frying
1. Mix the chickpea flour and water into a paste. Coarsely grate the vegetables and place in a bowl with seasoning of salt and pepper. Pour over the chickpea flour and mix all together to a thick batter.
2. Heat a large frying pan with 1cm of vegetable oil. Place 1 tbsp of the kofte mix into the oil, gently pressing down with a spatula into a round patty shape. Fry until crispy and golden, then flip over and fry the other side. Transfer to a plate lined with kitchen paper. Repeat with the rest of the batter until the mix is finished.
Spinach & Yoghurt Flatbreads
Makes 8
INGREDIENTS
1 ½ cups (50 g) baby spinach
2 garlic cloves
10g sea salt
2 tbsp extra virgin olive oil
¼ cup (60 g) coconut yoghurt
1/3 cup (80 ml) water
2 cups (280 g) plain flour
Extra flour, for dusting
METHOD
1. Place the spinach, garlic, salt, olive oil and yoghurt in a blender with the water and blend until smooth. Place the flour in a large bowl, making a well in the centre. Pour in the spinach mixture and mix until you have a smooth, pliable dough.
2. Transfer the dough onto a lightly floured surface and gently knead for a few minutes. Divide the dough into 8 pieces. Roll one piece out to a round disc, about 20cm wide, 2mm thick.
3. Heat a frying pan over a medium/high heat. Add a drizzle of olive oil and lay the flatbread dough in the pan. Cook for 2-3 minutes or until lightly charred, then flip over and cook the other side. Transfer to a plate and repeat with the remaining dough.