Kismet & Kofte
Happy Monday Everyone! Here in the UK most children returned to school today after the Easter break – ours is back tomorrow so one more fun filled day! 🙂
So, today I am on the letter
on my A-Z blogging challenge! After having a day off yesterday I almost forgot I hadn’t thought about todays post! 😛 So…
Is my blog title intriguing today!? Well, yesterday I saw a friend who I haven’t seen for a while BUT someone who does follow my blog! 🙂 Anyway, she said she would love to come over when I’m having a cooking day so she can watch me cook (and then taste all the yummy food of course)! 😛 🙂 How exciting is that! Well, it’s very exciting to me as I’ve been toying with the idea of whether teaching adults how to cook healthy food would be more enjoyable than teaching a class of 30 five year olds how to read and write! 🙂 So, ‘kismet’ it is! Kismet means fate or destiny and is taken from the Arabic qisma or from the Turkish kismet! Was it kismet that my friend asked to come and watch me cooking therefore giving me the opportunity to make ‘another’ life decision? I guess it’s one of those things that is just ‘part of life’ but for now it’s kismet! 🙂
Lets have a look at this kofte! Of course they are not made from meat! 😛 Not on Life Diet Health blog! These are a scrumptious vegetarian version which are DEGF (Dairy. Egg. Gluten. Free.) 🙂 Over in the UK beetroot season has finished but I love the vibrant colour and the delicious taste of beetroot, so in this recipe I have used pre cooked vacuum packed beetroot. If you still have fresh beetroot use that otherwise choose a ready cooked no added salt, sugar, vinegar version! 🙂
- 1kg potatoes
- 300g cooked beetroot
- 100g fresh spinach
- 2 tomatoes
- 1 spring onion finely sliced
- 1 teaspoon salt (I use pink Himalayan)
- 1/2 teaspoon black pepper
- 1 teaspoon dill
- 1 teaspoon paprika
- 1/2 teaspoon nutmeg
- 1 teaspoon garlic
- 1 teaspoon baking powder
- 50g chickpea (gram) flour
- 30g cashews chopped
- 50g sesame seeds
- Scrub the potatoes and boil skins on until soft. Allow to cool slightly then peel the skins off. Crumble the potatoes into a large bowl.
- Add the spring onion, salt, pepper, dill, paprika, nutmeg, garlic, baking powder and chickpea flour to the potato.
- Put the beetroot in the food processor with the spinach and tomatoes and pulse until you still have small lumps (alternatively finely chop with a knife). Add the beetroot mixture to the potatoes and mix well.
Stir in the cashews and sesame and combine thoroughly.
- Shape into small balls then flatten slightly.
- Choose: Fry in a smidgen of coconut oil until cooked or bake at Gas mark 4 (350f / 180c) for 15-20 minutes.
Serve & Store
- These gorgeous little bites will go with just about anything! Serve with your favourite grain and some chargrilled vegetables as kofte is traditionally served.
- Pop them in your favourite bread with some salad or use large lettuce leaves instead of bread.
- Serve with a large mixed salad.
- Dip into your favourite sauce such as houmous or yogurt mint dip.
- Delicious cold – ideal for lunchbox or a picnic.
- Store in the fridge for up to four days.