Beetroot, Carrot & Feta Koftas with Pita Breads
The word 'kofta' mean ground or pounded. This recipe is made with beetroot but you can use a variety of other veg including potatoes, eggplant & zucchini...the options are endless.
This recipe makes 12 small koftas
70 g carrots (approx. 2 small carrots grated)
1⁄2 tablespoon baking powder
100g rice flour
80ml coconut cream
50g feta (optional)
1⁄2 tablespoon cumin
1⁄2 tablespoon dill (fresh or dried)
1 cup plain yogurt
1⁄4 cucumber diced
1 garlic clove crushed
1 tablespoon dill
4 pita breads
Lettuce, tomato, cucumber, and onion
Wash, peel and grate the carrots & beetroot. In a bowl mix together the grated carrots, beetroot, pine nuts, cumin, dill, rice flour, crumbled feta, salt & pepper. Add the coconut milk, mix till a sticky mixture form and well combined.
Heat a large frying pan to medium heat. Using a spoon add small spoonful’s to the pan creating mini pancake shapes. Cook on both sides for 3-4 minutes. Remove the koftas from the pan & place onto a lined baking tray or nonstick baking tray. Bake in the oven at 200 degrees for 10 minutes.
To make the tzatziki. In a bowl combine the yogurt, garlic, diced cucumber, dill, salt, olive oil in a bowl.
Served with toasted pita breads, fresh cos lettuce, cucumber, tomatoes, onions & tzatziki.
LEFTOVERS? HERE'S HOW TO STORE:
- Let your koftas cool down to room temperature.
- Place them in an airtight container. You can layer them with parchment paper to prevent sticking.
- Store the container in the fridge. The koftas will last for 3-4 days if stored properly.
- Store in a container in the freezer for 2-3 months for a tasty dinner another day.