Vegan Malai Kofta
Ingredients
- 3 medium size potatoes
- 1 zucchini
- 1 carrot
- 2 small onions, diced
- 1 clove garlic, minced
- 100g cashews
- 4-5 tbsp rice flour or chickpea flour
- thumb size piece of ginger
- 100g tempeh
- 1/2 tsp ground turmeric
- 1/2 tsp ground cumin
- salt
- oil to deep fry+ 1 tbsp coconut oil to fry
- sauce :
- 200g plant yoghurt (coconut or soy)
- 30g parsley, flat leaf
- 1tbsp olive oil
- hand full of mint
- juice of one lemon
- 1 tsp liquid sweetener (i use rice syrup)
- salt
Preparation
Cook potatoes with peel until soft and let them cool down a bit
Great zucchini, ginger and carrot
Use a 2-3 paper towels to squeeze out the water from the veggies
In a food processor blend up cashews and tempeh together for a few seconds until crumbly
Take a small sauce pan and heat up a bit of coconut oil, then add minced garlic and diced onions and fry until translucent
Now add in ginger, veggies and spices
Fry for 2-3 minutes and add the veggie mixture and tempeh-cashew mixture to the bowl with the potatoes
Mash everything together with a potato masher or fork, season with salt and use hands to make 12-13 balls
On a deep plate/dish, add the flour and roll balls into flour until they are evenly covered
Add coconut or other oil for deep frying to a deep frying pan or wok and let it heat up
Add a few balls and let them fry until golden brown from each side (means you have to flip them around and should stand next to pan)
For the sauce you throw all ingredients into a high speed blender and blend until smooth
Serve balls with sauce and/or rice, potatoes etc
