Prawn Kofta With Chickpea Salad


  • 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
View Method Prawn Kofta With Chickpea Salad


  1. 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.
  2. Using 1/4 cup of mixture at a time, shape into 12 kofta-shaped patties. Place flour on a plate. Roll kofta in flour.
  3. 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.
  4. Meanwhile, combine spinach, chickpeas, tomato, lemon juice and remaining oil in a bowl. Serve kofta with salad.
View Ingredients Prawn Kofta With Chickpea Salad
View Method Prawn Kofta With Chickpea Salad
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