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Veggie Table - Show #17

Sabzi Kofta

For the Koftas:

• 10 ½ oz (300 g) -- Boiled potatoes
• 3 oz (75 g) -- Frozen peas, thawed
• 2 oz (55 g) -- All purpose flour
• 1 tsp (5 mL) -- Salt
• 1 tbsp (15 mL) -- Fresh coriander, chopped
• 2 tbsp (25 mL) -- Dried bread crumbs
• 2 tbsp (25 mL) -- Oil for deep frying

For the sauce:

• 1 tbsp (15 mL) -- Vegetable oil
• 1 -- Large onion, diced
• 8 oz (255 mL) -- Patak's Korma Sauce
• 30 oz (100 mL ) -- water

In a bowl, mash potatoes and peas. Add flour, salt and coriander. Divide the mixture and shape into small balls. Heat the oil. Roll each ball in breadcrumbs and fry a few at a time for 2-3 minutes until gold brown. Drain koftas on paper towels. In a separate saucepan, heat the oil and fry the onion until soft. Add Patak's Korma Sauce and water, and bring to a boil. Reduce the heat and simmer for 2-3 minutes. Serve the koftas with a side dish sauce and naan bread.