These spicy Chickpea & Potato Kofta's make a tasty light meal or snack Kofta’s are like meatballs and originate, I believe, in the Middle East. These Kofta’s are made with chickpeas (also called garbanzo beans) and are a great vegetarian dish. I bake mine instead of frying them, to cut down on the calories (!!), and they always turn out just as deliciously as the deep fried version.
I like to serve these Kofta’s with some mango chutney on the side. If you’d like to try my own mango chutney recipe, you can find it over here -:
I like to serve these Kofta’s with some mango chutney on the side. If you’d like to try my own mango chutney recipe, you can find it over here -:
Spicy Chickpea & Potato Kofta’s with Mango Chutney
2 Onions, finely chopped (I use red onions)
Butter for frying
2 cups boiled Potatoes, chopped into cubes
1 x 454 gm tin of Chickpeas (Garbanzo Beans), well drained
2 Eggs, beaten
1 tsp Baking Powder
2 tsp Mixed Spice
2 tsp Curry Powder
2 tsp dried Marjoram (or dried Mixed Herbs)
Salt & Pepper
¼ cup of Mango Chutney – to serve
Lightly fry the chopped onions in the butter until golden. Remove from heat and place in a bowl. Add the potatoes & chickpeas and mash together. Then add the eggs, baking powder, and spices/seasonings. Blend well & drop teaspoonfuls onto a lightly greased baking sheet and bake in the oven at 220’C/425’F/Gas Mark 7 for 20 minutes until done. Turn the Kofta’s over half way through, at around 10 minutes, to ensure that they are golden brown on both sides. Serve hot with Mango Chutney on the side. (These are also great eaten cold in a lunchbox the following day !) Makes +- 26.
2 Onions, finely chopped (I use red onions)
Butter for frying
2 cups boiled Potatoes, chopped into cubes
1 x 454 gm tin of Chickpeas (Garbanzo Beans), well drained
2 Eggs, beaten
1 tsp Baking Powder
2 tsp Mixed Spice
2 tsp Curry Powder
2 tsp dried Marjoram (or dried Mixed Herbs)
Salt & Pepper
¼ cup of Mango Chutney – to serve
Lightly fry the chopped onions in the butter until golden. Remove from heat and place in a bowl. Add the potatoes & chickpeas and mash together. Then add the eggs, baking powder, and spices/seasonings. Blend well & drop teaspoonfuls onto a lightly greased baking sheet and bake in the oven at 220’C/425’F/Gas Mark 7 for 20 minutes until done. Turn the Kofta’s over half way through, at around 10 minutes, to ensure that they are golden brown on both sides. Serve hot with Mango Chutney on the side. (These are also great eaten cold in a lunchbox the following day !) Makes +- 26.
