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)

230g Beetroot                      

1⁄2 tablespoon baking powder

100g rice flour                          

80ml coconut cream                            

50g feta (optional)                          

25g Pinenuts                         

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

Olive oil                           



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.                                  


  1. Let your koftas cool down to room temperature.
  2. Place them in an airtight container. You can layer them with parchment paper to prevent sticking.
  3. Store the container in the fridge. The koftas will last for 3-4 days if stored properly.
  4. Store in a container in the freezer for 2-3 months for a tasty dinner another day.