makes
24
prep
20 minutes
cook
40 minutes
difficulty
Easy
makes
24
serves
preparation
20
minutes
cooking
40
minutes
difficulty
Easy
level
Ingredients
- 1 (about 300 g) sebago potato
- 500 g ricotta
- 75 g cornflour
- ¼ cup coriander leaves, finely chopped, plus extra, to serve
- 1 long green chilli (optional), finely chopped
- 1 tbsp sultanas, rinsed, drained
- sunflower oil, to deep-fry
- crusty bread or steamed rice, to serve
Kofta sauce
- 1 tbsp sunflower oil
- 1 tbsp tomato paste
- 1 cinnamon quill
- 2 cardamom pods, crushed
- 600 ml pouring cream
- pinch of chilli powder
Instructions
To make kofta sauce, heat oil in a wok or frying pan over medium heat. Add tomato paste and cook, stirring, for 2 minutes, then add cinnamon and cardamom, and cook for 1 minute or until fragrant. Add cream and bring to the boil. Season with salt and chilli, reduce heat to medium and simmer for 5 minutes or until slightly thick. Remove and discard the spices and set the sauce aside until needed.
Meanwhile, place potato in a saucepan of salted water and bring to the boil. Reduce heat to medium and cook for 20 minutes or until tender. When the potato is cool enough to handle, peel it, then mash. Cool slightly.
Place mashed potato, ricotta, cornflour, ½ tsp salt, coriander leaves, green chilli and sultanas in a large bowl and stir to combine.
Shape heaped tablespoonfuls of the ricotta mixture into 24 walnut-sized balls and place on a tray lined with baking paper.
Fill a deep-fryer or large saucepan one-third full with oil and heat over medium heat to 180°C (or until a cube of bread turns golden in 10 seconds). Working in 3 batches, gently drop the koftas into the oil and deep-fry, turning halfway, for 2 minutes or until crisp, golden and heated through. Remove the koftas with a slotted spoon and drain on paper towel.
Place koftas in a bowl and reheat the sauce. Spoon the sauce over the koftas, scatter with extra coriander leaves and serve immediately with crusty bread or rice.
As seen in Feast magazine, Mar 2012, Issue 7.
Photography by Alan Benson.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
