Carrot, Coriander and Chickpea Koftas

Our flat happens to be situated above an exceptionally good Indian takeaway shop. Sometimes the scent is just too much when coming home from a long day at work. Today was one such day, so I set about creating an Indian inspired feast of my own. These koftas have been forming in my mind for a while, so I was more than happy to put them into practice.

Ingredients:

Low fat cooking spray

1 tsp cumin seeds

1 tsp coriander seeds

1 onion, finely sliced

1 tsp garam masala

1 clove garlic

4 medium carrots, grated

1/2 tin of chickpeas, lightly mashed

A good handful of fresh coriander, chopped

2 tsp lemon juice

Salt to taste

3 Tbs chickpea flour, plus extra for rolling

To make:

1) Turn the oven to 200°c and line and oven tray with foil. Spray with cooking spray.

2) In a mortar and pestle, grind the cumin and coriander seeds. Warm a small pan over a medium heat, spray some cooking spray and then add the ground seeds. Cook, stirring for 1-2 minutes until aromatic.

3) Add the onion and stir for 2 minutes before mixing in the garlic and the rest of the spices. Cook, stirring, until the onion is soft.

4) Add the grated carrot and stir well to combine, then cover and leave to cook for about 5-10 minutes until the carrot is very soft.

5) Tip into a bowl and add the chick peas, coriander, lemon juice and salt to taste. Then stir in the flour, 1 tablespoon at a time.

6) Shape into balls and roll in some flour. Place on the baking tray and cook for 20 minutes, turning once at about 12 minutes. Serve as part of an Indian meal with chutney and plain soy yoghurt.

Makes 6.