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Potato and Carrot Kofta

Ingredients | Serves 4 | Cook 35 Mins

  • 2 carrots, peeled and cut into half moons
  • 2 potatoes, peeled and chopped
  • 1 tbsp olive oil
  • 1 onion, peeled and chopped
  • 2 cloves garlic, peeled and chopped
  • 2 tbsp chickpea flour (gram flour)
  • 1 tsp ground cumin (or ras el hanout spice mix)
  • Flat leaf parsley, chopped
  • Black pepper

Method

  • Preheat the oven to 180°C (fan)/200°C/gas mark 6. Line a baking tray with non stick baking paper.
  • Prepare your potatoes and carrots. Boil or steam them until soft and then mash well.
  • Peel and chop your onions and garlic. Heat 1 tbsp olive oil in a frying pan and fry for 10-15 minutes until soft and turning golden brown.
  • Add the onion mixture to the mashed potato and carrot along with 2 tbsp chickpea flour, 1 tsp ground cumin, some chopped parsley and a sprinkling of freshly ground black pepper. Stir well.
  • With clean hands, roll into 8-10 balls and place on the baking tray.
  • Bake for 10 minutes, then carefully turn over to bake the other side. Return to the oven for a further 10-15 minutes until turning crispy and brown.
  • Serve warm with wraps, grains, pitta breads, salad, hummus or tahini sauce.

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