Prawn Kofta With Chickpea Salad
Ingredients
- 1/4 cup plain flour 1 quarters cup plain flour
- 1 green chilli, finely chopped 1 green chilli, finely chopped
- 700g potatoes, peeled, chopped 700 grams potatoes, peeled, chopped
- 1/2 cup coriander, finely chopped 1 half cup coriander, finely chopped
- 2 tsp fresh ginger, finely grated 2 teaspoon fresh ginger, finely grated
- 1 1/2 tsp ground cumin 1 and 1 half teaspoon ground cumin
- 400g can chickpeas, rinsed, drained 400 grams can chickpeas, rinsed, drained
- 2 tbs lemon juice 2 tablespoon lemon juice
- 200g tomato medley, chopped 200 grams tomato medley, chopped
- 60g baby spinach leaves 60 grams baby spinach leaves
- 1/4 cup olive oil 1 quarters cup olive oil
- 250g small cooked prawns, chopped 250 grams small cooked prawns, chopped
Method
- Place potato in a large saucepan and cover with cold water. Bring to the boil over medium-high heat. Cook, uncovered, for 15 minutes or until tender. Drain and mash potato. Add ginger, chilli, prawn, cumin and coriander. Season with salt and pepper.
- Using 1/4 cup of mixture at a time, shape into 12 kofta-shaped patties. Place flour on a plate. Roll kofta in flour.
- Heat 2 tbs oil in a large frying pan over medium-high heat. Cook kofta, turning, for 5 minutes or until golden and heated through.
- Meanwhile, combine spinach, chickpeas, tomato, lemon juice and remaining oil in a bowl. Serve kofta with salad.
