I made these at a recent Trade Show in Hamilton on the Cooking Stage, and it was an instant hit! The number of people who came up wanting the recipe left me inspired to put it up here for you all to test and enjoy in your homes!  

Cabbage Kofta’s

Serves: 6-8    Preparation time: 20 minutes    Cooking time: 10 minutes

Adjust the chili hotness to your taste preference

2 cups shredded cabbage

 1 cup of shredded onion

 1 cup of chickpea flour

 1 tsp. garam masala

 1 tsp. paprika

 1 tsp. salt

 ½ tsp. cayenne pepper

 ½ tsp. ground cumin

 1 tsp. whole coriander seeds, slightly crushed

 ½ tsp. ground black pepper

 ½ cup of chopped fresh cilantro

 Method for Kofta’s (Cabbage balls):

1. In food processor, shred the cabbage and onion. Transfer mixture to a large bowl.  Add chickpea flour, making sure that it is well blended and then add all the spices and cilantro and mix well.  Leave mixture to rest for 5-10 mins. Heat oil making sure that it is hot and on medium heat.
2. Shape into round balls (golf ball size) and place gently into the oil to deep fry until golden brown. Make sure the mixture is not mushy in the middle. Fry until all the mixture is used up.  This quantity will make approx. 20 or more balls. Place on absorbent paper. Serve on a skewer with grape tomato or simply with yogurt mint sauce/dressing.
3.  

Tip: Test one cabbage kofta first to check taste and add more spices if desired. These can be baked for approx. 30 minutes, the calories are reduced but so is the overall taste.

Enjoy!

Suki Kaur-Cosier