Recipe
Pumpkin kofta with yoghurt sauce
medium
APPROX. 60 mins
Enough For
4 persons
Cookware
DUROMATIC® pressure frying panNutritional Value
2070 kJ / 494 kcal (Per person)
Ingredients
- Carbohydrates42 g
- Sugar27 g
- Fat30 g
- Protein15 g
Allergens
- lactose
- nuts
- sesame
- sulphate
Note
Kofta can also be shaped into small balls as aperitif side dishes.
Cooking Equipment
- » Stick blender
- » Pull Chop Universal chopper
Ingredients
Pumpkin kofta
- »500 g pumpkins peel and cut into small cubes
- »1 onion peel and cut into cubes
- »100 g dried apricots cut into strips
- »1 bunch leaf parsley wash, dry and remove the stems
- »1 tbsp sambal oelek
- »1 tsp cumin
- »1 tsp coriander ground
- »1 tsp cinnamon
- »1 tsp salt
- »50 g almonds ground, peeled
- »50 g corn starch
- »4 tbsp olive oil
Yoghurt sauce
- »60 g sesame seeds
- »1 garlic clove Crush
- »1 dl milk
- »400 g natural greek yoghurt
- »1 tsp paprika, sweet
- » Sea salt and black pepper Freshly ground
Preparations
Pumpkin kofta
1. Chop the pumpkin, onion, dried apricots and parsley with the Swiss Chop Chop universal chopper.
2. Place the chopped ingredients into a bowl, then add the spices and almonds, as well as the corn starch and salt. Mix well, this is best done with your hands.
3. Then allow the covered mass to draw for 30 minutes in the refrigerator.
Yoghurt sauce
1. Dry roast the sesame seeds in the frying pan without fat until golden yellow, then allow to cool somewhat.
2. Place the garlic together with the sesame seeds, milk and yoghurt into a tall beaker and purée with the stick blender. Season with a little salt, pepper and paprika. Place in the refrigerator ready to use.
Instructions
1. Form the mixture into thumb-thick rolls, then cut into 5 cm / 1.9 Inches long pieces.
2. Heat some olive oil on half heat level in the frying pan. Fry the kofta in batches for 8-10 minutes until golden brown. Then place on a baking sheet lined with baking parchment and finish off by baking for 10 minutes in an oven heated to 130°C / 266°F.
Serving
Serve the kofta hot or lukewarm with the yoghurt sauce. Arrange with a green salad as accompaniment.
Hint: It is best to work with 2 turners to turn the kofta.
Origin
Annemarie Wildeisen
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