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Cabbage Kofta
[Vegan, Gluten-Free]

JW By: Josephine Watmore

Author Bio

Desserts and dinners that really know how to please a crowd. I have spent the last... Read More

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Cabbage Kotfa [Vegan, Gluten-Free]

Dairy Free

These koftas are very simple to make, super cheap, and can double as a main or side dish. These tasty little balls are full of carrots, cabbage, onions, and a delightfully nuanced blend of spices and then fried to crispy perfection. They go great with a spicy sauce.

Ingredients You Need for Cabbage Kofta [Vegan, Gluten-Free]

1/2 cabbage
2 small onions
1 large carrot
1 teaspoon salt
1/2 tablespoon curry powder
1 teaspoon ground coriander
1/2 teaspoon each of turmeric, cumin, dried parsley, and paprika
1/4 teaspoon each of garlic powder and ground ginger
1/4 teaspoon ground pepper
1/8-1/4 teaspoon cayenne pepper
Up to 1 1/2 cups chickpea flour
1/2 cup water, as needed
Oil, to fry

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How to Prepare Cabbage Kofta [Vegan, Gluten-Free]

Finely shred the cabbage, onions, and carrots. This can be done in either a food processor or with a knife and hand grater if you don’t have one.
Place this in a large mixing bowl and sprinkle it with the salt.
Massage this in the salt for a minute or two with your hands to help coat the vegetables.
Set this aside for 5-10 minutes to let the vegetables relax and soften.
While waiting, measure all of your spices out and mix them in a small bowl.
Add the spices to the vegetables and mix in with either your hands or wooden spoon.
Sift the chickpea flour and add bit by bit to the cabbage, stirring with a wooden spoon.
The idea is to create an almost pasty batter-like mix. It's best to get your hands in to make sure you have covered the vegetables well.
Add a couple of tablespoons of the water to start with and mix this in. You want to mixture to hold together into little walnut sized balls. If it seems dry add more water bit by bit. Once you have created your kofta batter, start to heat you oil in a wok or non-stick frying pan. You want a couple of inches of oil to fry properly.
Test oil temperature by adding a little mixture. If it bubbles and floats on the top turning golden brown it's ready. If it sinks, it's not yet hot enough.
Test run one kofta by shaping batter in your hands into a bite-sized ball and drop into hot oil. You want it to hold its shape and turn brown. Turn the kofta in the oil after a few minutes to cook it evenly.
Cook it for about 10 minutes, or until it's evenly browned and crispy.
Continue to add kofta batter to oil and cook until all mixture is done.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.