Mozzarella Gobi Koftas with Sweet Potato Raita
- Preparation Time10 mins
- Cooking Time20 mins
- DifficultyEasy
For the koftas
150g cauliflower, finely grated
25g mozzarella cheese, grated
15g chickpea flour
30g natural yoghurt
1 tsp garam masala
Pinch of salt
2 tbsp grapeseed oil
Sweet potato raita, recipe follows
For the sweet potato raita
1/4 of a sweet potato, cut into a small dice
20g minced red onion
10g finely chopped chives
1 tsp garam masala
Pinch of salt
235g low-fat sour cream
120ml semi-skimmed milk
To make the koftas:
1) In a medium-size bowl add the cauliflower, cheese, flour, yoghurt, garam masala and salt. Mix well and then roll the cauliflower mixture into balls about the size of golf balls.
1) In a medium-size bowl add the cauliflower, cheese, flour, yoghurt, garam masala and salt. Mix well and then roll the cauliflower mixture into balls about the size of golf balls.
2) Place a large non-stick skillet over a medium-high heat and add the oil. Place the koftas in the heated oil and fry on all sides for 3 to 4 mins until golden brown. Serve with sweet potato raita.
For the sweet potato raita:
1) Put the sweet potatoes in a small saucepot and cover with water. Boil until tender, approx. 10 mins and then drain and cool.
2) In a bowl add the onion, chives, garam masala and salt and whisk well. Add the sour cream and milk then fold in the cooled sweet potatoes.
Cook's Note: You can substitute diced cucumbers for the sweet potatoes.
