You could be forgiven for feeling a touch of déjà vu. It’s almost like we’ve all been here before..
Luckily this time you can ride out the second series of Lockdown with some beetroot koftas and a mint & lime dressing.
Ingredients (serves 6):
Cooked beetroot (grated) x 600g
Chickpeas (drained) x 400g
Harissa paste x 2 tbsp
Large garlic cloves (minced) x 3
sumac x 2 tsp
Fresh coriander (finely chopped) x 1 handful
Onion (finely chopped) x 1
Zest of 2 limes
Fresh mint leaves x 25g
Fresh coriander leaves x 25g
Spinach leaves (torn up) x 12
Fresh ginger (chopped) x 1 tsp
Greek yogurt x 2 tbsp
Lime juice x 1 tbsp
Start by squeezing as much liquid out of your grated beetroot as possible. Leave in a colander for five minutes or so to drain.
Fry your onion gently with some rapeseed oil, add your garlic and cook slowly until soft. Add a pinch of salt and leave to one side.
Add your drained chickpeas to a mixing bowl with the beetroot. Once cooled slightly, add the onion and garlic. Add your spices and lime zest.
Blitz with a hand blender until the mixture comes together and is malleable. Mix in the coriander and another good pinch of salt. At this point I’d leave the mixture in the fridge to cool for a couple of hours. This will make it easier to shape a bit later.
For the dressing, blitz all the ingredients until bright green and smooth. Season to taste.
When the time arrives, roll your beetroot mixture into small koftas. Add a touch of gram flour (normal flour will do) if its a bit wet still.
Set a large frying pan over a medium-low heat and add the koftas to the pan in batches, cooking gently until the sides have coloured nicely, and then keep warm. This should take no more than 10-15 mins.
Serve with the mint dressing alongside your favourite dips and flatbreads.