I adore koftas and have experimented with many varieties in my kitchen. Popular in the Middle East and India, they are often made with ground meat, vegetables, legumes and almost always spices and herbs. They are typically served smothered with sauce or a gravy, though sometimes just a small amount of sauce or chutney is all that is needed. As a vegetarian, I of course don't cook meat, and you won't miss it when you try these little bites composed of chickpeas, potato, a little creamy ricotta cheese and a generous amount of spices to really impress the senses. Rather like a falafel, these are great for serving in rotis or chapatis along with some leafy greens and a tomato chutney or perhaps this sun-dried tomato paste. Perfect patio food, and they take very little time at all to make once the potato and chickpeas are cooked.
I've included ricotta cheese here as I had some in the refrigerator that I didn't want to go to waste. Yogurt will do just as well, or give them a try with some soft goat cheese.
An added bonus is these are baked rather than fried, meaning less mess and less oil. If preferred, you can shallow fry them in a few inches of oil, in batches, for about 5 minutes, taking care to lightly brown both sides. Drain on paper towels to get rid of excess oil if you choose this method.
This is my contribution to this month's My Legume Affair, an ever popular event started by Susan, now administered by me, and kindly hosted this month by Aparna.
|Chickpea Potato Koftas with Ricotta Cheese|
|Recipe by Lisa Turner|
Published on July 7, 2013
Soft, creamy and spicy baked chickpea and potato koftas with ricotta cheese — these are a hit at any gathering
More little bites you are sure to enjoy from Lisa's Vegetarian Kitchen:
Brown Rice and Quinoa Cakes with Parmesan
Quinoa Goat Cheese and Parmesan Cakes
Stuffed Jalapeño Peppers with Goat Cheese and Sun-dried Tomatoes
On the top of the reading stack: The Southern Vegetarian Cookbook by Justin Burks and Amy Lawrence
Audio Accompaniment: Brian Eno - On Land