Just a quick post on the weekend. It’s day 20 and blogging fatigue is starting to set in – it’s hard work blogging everyday!! It’s also a challenge keeping up and commenting on blogs everyday! This is a meal that was 50% success and 50% fail. We made these spinach koftas a while ago when we first got our deep fryer. They were meant to be served with a yogurt sauce that we tried to veganise but it was a disaster. The kofta though were great served with just plain yoghurt mixed with some herbs and spices. I also served it up with some chickpea onion bread which is a little heavier than normal chapattis!
Ingredients
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1 bunch spinach (about 450g leaves, no steams or 500g frozen spinach, thawed and drained)
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170g chickpea flour
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1 red onion, finely chopped
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1 ripe tomato, finely chopped
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2-4 garlic cloves, crushed
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1 tsp ground cumin
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2 tbsp parsley
Directions
| 1. | Blanch the spinach in boiling water fir 1 minute and refresh in cold water. Drain, squeeze out any extra water by wrapping the spinach in kitchen cloth and pressing between two plates. Finely chop the spinach and combine in a large bowl with remaining ingredients. Add 60mls of water slowly to make the mixture soft but not sloppy. Shape about 1 tbsp of the mixture into a ball and continue with the remaining mixture.
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| 2. | In a deep fryer or large sauce pan or wok heat enough oil to deep fry the kofta. Heat the oil to 180°C. Lower the kofta gently into the oil and fry until cooked though and golden brown (approx 7-10 minuets). Fry in batches to avoid overcrowding. Shake of excess oil and drain on some kitchen towel. Serve immediately. |
- I served these guys with onion chickpea bread and a garlic mint yoghurt dipping sauce.
 | Vegan MoFo 2010 Day 20 recipe comes from: The Food of India: A Journey for Food Lovers (Food Of Series)by Priya Wickramasinghe |
