Mozzarella Gobi Koftas with Sweet Potato Raita
Recipe by:
Bal Arneson
20
10
-
Easy
- For the koftas
- 150g cauliflower, finely grated
- 25g mozzarella cheese, grated
- 15g chickpea flour
- 30g natural yoghurt
- 1 tsp garam masala
- Pinch of salt
- 2 tbsp grapeseed oil
- Sweet potato raita, recipe follows
- For the sweet potato raita
- 1/4 of a sweet potato, cut into a small dice
- 20g minced red onion
- 10g finely chopped chives
- 1 tsp garam masala
- Pinch of salt
- 235g low-fat sour cream
- 120ml semi-skimmed milk
Serves: 4 to 6 koftas
To make the koftas:1) In a medium-size bowl add the cauliflower, cheese, flour, yoghurt, garam masala and salt. Mix well and then roll the cauliflower mixture into balls about the size of golf balls.
2) Place a large non-stick skillet over a medium-high heat and add the oil. Place the koftas in the heated oil and fry on all sides for 3 to 4 mins until golden brown. Serve with sweet potato raita.
For the sweet potato raita:
1) Put the sweet potatoes in a small saucepot and cover with water. Boil until tender, approx. 10 mins and then drain and cool.
2) In a bowl add the onion, chives, garam masala and salt and whisk well. Add the sour cream and milk then fold in the cooled sweet potatoes.
Cook's Note: You can substitute diced cucumbers for the sweet potatoes.
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