Recipes for hummus and pita bread are at the end of this post.
1 thumb-sized piece of fresh ginger
2 cloves of garlic
1 teaspoon cumin powder
2 teaspoons coriander powder
1 x 400 g tin of chickpeas, drained
40 g fine breadcrumbs
freshly ground black pepper
For the minty yoghurt dip:
½ a cucumber
3 sprigs of fresh mint
4 tablespoons plain yoghurt
For the nutty sauce:
1 small onion
1 clove of garlic
1 teaspoon coriander powder
100 g cashew nuts
140 ml light coconut milk
2 tablespoons smooth peanut butter
Peel and finely chop the ginger and garlic, then add to a frying pan over a medium heat with a splash of oil. Fry for 1 to 2 minutes, or until golden. Add cumin and coriander to pan and fry everything for 1 minute, allowing the spices to mix with the ginger and garlic. Place mixture into a food processor.
Coarsely grate the courgettes, place into a colander in the sink, then sprinkle with a pinch salt. Squeeze the mixture together with your hands to get rid of the excess moisture, then add to the processor. Add the chickpeas, breadcrumbs and a pinch of salt and pepper to the processor. Pulse until combined, but not smooth – you want to retain a bit of texture.
Transfer the mixture to a clean work surface then, with wet hands, divide and shape the mixture into eight sausage-like shapes. Place onto a tray, then place in the fridge to chill for around 20 minutes.
Meanwhile, make the minty yoghurt dip. Halve the cucumber length-ways, scoop out and discard the watery seeds, then roughly chop. Pick and finely slice the mint leaves, then place into a bowl with the cucumber, yoghurt and a squeeze of lemon juice. Mix well and place in the fridge until time to serve.
To make the nutty sauce, peel and finely slice the onion and garlic, then place into a large frying pan over a medium heat with a splash of oil, ad the coriander, then cook for a few minutes, or until golden. Add the cashew nuts and toast for a further 2 to 3 minutes, then transfer to a food processor. Add the coconut milk and peanut butter, then blitz until thick and smooth.
Return the large frying pan to a medium heat with a splash of oil. Once hot, add the kofte and cook for around 2 minutes, or until golden and piping hot through, turning regularly.
Serve with the nutty sauce and minty yoghurt dip and lemon wedges for squeezing. Delicious with pita breads or fluffy rice, hummus, fresh tomatoes and avocado.
Recipe adapted from Jamie Oliver’s recipe: Special Vegan Kofte
Check Out Lib’s recipe for hummus: Garlic Hummus
Check out my recipe for pita bread: Pit Pocket Bread