Sweet Potato and Chickpea Kofta with Curry Lime Dressing



250 grams sweet potato
200 grams chickpeas
200 grams green cabbage
100 grams red cabbage
20 grams coriander
1 spring onion
1 lime
1 tsp curry powder
0.75 cup breadcrumbs
1 egg*
2 tbsp Greek yoghurt*
extra virgin olive oil*
salt & pepper*


– wash and finely shred green and red cabbage
– wash and thinly slice green spring onions diagonally
– peel and chop sweet potatoes
– drain and rinse chickpeas
– wash and coarsely chop coriander leaves and stems


1. To make kofta, boil sweet potato for about 5-7 minutes until tender. Drain well. Place in a food processor with chickpeas and coriander. Pulse until combined. (Mixture will be a little coarse.) Transfer to a bowl. Stir in crumbs, half the curry powder and egg. Season. Roll heaped tablespoons into 5cm-long log shapes.
2. To make dressing, squeeze juice from lime. Combine with yoghurt and the remaining curry powder in a bowl. Dress the cabbage and onions with half the dressing and toss well. Reserve half the dressing to serve with kofta.
3. Heat enough oil in a large frying pan over a medium to high heat to shallow-fry. Add kofta in batches. Cook, turning occasionally for about 3 to 5 minutes, or until browned. Drain on absorbent kitchen paper.
4. Serve salad with kofta and remaining dressing.

Pin It on Pinterest

Select the fields to be shown. Others will be hidden. Drag and drop to rearrange the order.
  • Image
  • SKU
  • Rating
  • Price
  • Stock
  • Availability
  • Add to cart
  • Description
  • Content
  • Weight
  • Dimensions
  • Color
  • Additional information
  • Attributes
  • Custom attributes
  • Custom fields
Wishlist 0
Open wishlist page Continue shopping