Recipe Spicy carrot kofte

[SatNavSaysStraightOn]

Photograph: Rachel Kelly

These come/came from The Guardian (newspaper) and look quite appetising.

These spicy kofte actually started life as veggie burgers; it is up to you how you want to shape and eat them – on a stick with a dip or in a bun. Either way they are very moreish.

Ingredients:
oil (for frying)
300g carrots, roughly chopped
3-4 dried apricots, chopped
2 spring onions, chopped
1 tbsp pine nuts, lightly toasted
1 garlic clove, finely chopped
50g dried breadcrumbs
1/2 tsp Aleppo pepper or chilli flakes
1 tbsp fresh coriander, roughly chopped
1 tbsp fresh parsley, roughly chopped
1 tsp dried mint
1 egg, beaten
salt and freshly ground black pepper

Tahini and Yoghurt Dressing
200ml plain yoghurt
150g tahini
1 garlic clove, very finely chopped
juice of 1 lemon
salt and freshly ground black pepper
smoked paprika

Method

1. Simmer the carrots in lightly salted water for about 20 minutes until the carrots have softened.
2. Drain the carrots and tip into a blender together with the dried apricots, spring onions, pine nuts and garlic. Blend until smooth.
3. Transfer the puree to a clean bowl. Stir through the breadcrumbs, Aleppo pepper, fresh herbs and dried mint. Check the seasoning and then add the beaten egg. Set aside for 10 minutes or so to allow the breadcrumbs to absorb some of the liquid – the mixture will begin to firm up. If it looks very runny then you will need to add more breadcrumbs.
   
4. With wet hands form the mixture either into fat sausage shapes (for kofte) or flattened balls (for burgers). Refrigerate for at least an hour until firm.
   
5. Make the dressing by combining the plain yoghurt with tahini, garlic and lemon juice. Adjust the seasoning to suit your taste and set aside to allow the flavour to develop.
6. Heat enough oil to fill a large frying pan about 1cm deep, over a medium heat.
7. Gently fry the kofte in batches until lightly golden brown (about 8 minutes). Try not to manhandle them in the pan too much as they are relatively fragile. Drain on kitchen paper when cooked.
8. Sprinkle a little smoked paprika over the tahini and yoghurt dressing and serve with the warm kofte.

Tips: I often cook the carrots in vegetable stock. The reserved cooking liquid is then added to soups and stews for an extra injection of sweet carrot flavour. Thread the kofte onto skewers. (If using bamboo skewers, these should be soaked in cold water or about an hour beforehand to prevent burning while cooking.) Brush with oil. Grill the kofte for 2 to 3 minutes on each side (so that they are lightly browned).

 

[cupcakechef]

I'd absolutely make these in a veggie burger form. Love the sound of all the ingredients together - especially thought the addition of dried apricots was fun, and would give it a bit of punch!