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Pumpkin kofta

Recipe

Pumpkin kofta with yoghurt sauce

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medium

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APPROX. 60 mins

Enough For

4 persons

Nutritional 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

Ingredients

Pumpkin kofta

  • »17 3/4 ounces pumpkins peel and cut into small cubes
  • »1 onion peel and cut into cubes
  • »3 1/2 ounces dried apricots cut into strips
  • »1 bunch leaf parsley wash, dry and remove the stems
  • »1 tbsp hot chili paste
  • »1 tsp cumin
  • »1 tsp coriander ground
  • »1 tsp cinnamon
  • »1 tsp salt
  • »1 3/4 ounces almonds ground, peeled
  • »1 3/4 ounces corn starch
  • »4 tbsp olive oil

Yoghurt sauce

  • »2 ounces sesame seeds
  • »1 garlic clove Crush
  • »6 1/2 tbsp milk
  • »14 ounces 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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