Traditional Middle Eastern kofta balls are a close cousin to the meatball, a spicier cousin. These koftas are not only are an excellent way to get those cruciferous veg in, but will have avid meat-eaters craving for this “meaty” pattie. The ground spices are balanced perfectly with the sundried tomato pesto which brings the tang and is packed with prostate cancer-fighting phytonutrient, Lycopene and antioxidants.
• B-well Olive and Canola Blend oil
• 2 cups Cauliflower, grated
• 1 cups Cabbage, grated and excess liquid squeezed out
• 1 ½ cups Chickpea flour
• ½ tsp yellow asafoetida/hing powder
• 1 tsp ground cumin/p>
• 1 ½ tsp salt
• 1 tsp Garam Masala
• ½ tsp Cayenne Pepper
• ¾ to 1 cup B-well Extra virgin olive oil
• 1 cup sun-dried tomatoes (see note below)
• 1/3 cup sunflower seeds, lightly pan roasted
• 3 cloves garlic
• 1 Tbsp fresh basil leaves
• ½ tsp salt
• ¼ tsp cracked black pepper
• ½ tsp crushed red pepper flakes
• Burger buns
• Lettuce, rinsed and ready
• Tomato, thinly sliced
1. Place all ingredients in the bowl of a food processor and process until all ingredients are finely chopped. Stop the food processor and scrape the sides of the bowl once or twice.
2. Set aside for burgers. Can be stored, covered, in the refrigerator. for 5-7 days.
1. Combine all the Kofta ingredients in a bowl and stir until well mixed.
2. With your hands, mould the mixture in to 4-6 Patties depending on size preference.
3. Heat the B-Well Olive and Canola Blend Oil in a pan and carefully place the patties into the oil, leaving room to turn them. Fry each ball for 3-5 minutes on each side, until brown.
OR. Bake the patties for 20-30 minutes on baking paper at 180˚C, flipping to the other side halfway.
4. Once the patties are done, allow to drain excess oil on a paper towel.
5. Now to serve them on a warm pita or toasted bun, topped with a dollup of the sundried tomato pesto, some lettuce, a slice of fresh tomato and some fresh avocado. Serve this delicious, flavourful burger up.