Zucchini Koftas With Harissa Yoghurt

Vegetarian koftas modelled after the juicy and intensely-flavoured Mediterranean original, except packed with potatoes and zucchini instead of meat. Introduce them to guests as a mouth-watering starter or huddle them up in varieties of flatbread for a light and easy meal.

Yield: Serves 4
Prep Time: 30 mins
Cook Time: 40 mins
Difficulty Level: 3/5

Ingredients

• 250 g potatoes, scrubbed, halved
• 500 g zucchini, grated coarsely
• 1 fresh long green chilli, chopped finely
• 2 tsps finely grated lemon rind
• 4 green onions, chopped finely
• ½ cup (90 g) rice flour
• Sunflower oil, for shallow-frying
• Lemon wedges, to serve

HARISSA YOGHURT

• 2 tsps harissa paste, or to taste
• 1 tsp smoked paprika
• 1 clove garlic, crushed
• ½ cup (140 g) greek yoghurt

Steps

01. Place potatoes in a small saucepan with enough cold water to cover. Bring to the boil; cook for 25 mins or until tender. Drain. Return to pan; coarsely mash with a fork.

02. Meanwhile, make harissa yoghurt. Combine ingredients in a small bowl; season.

03. Place grated zucchini in a clean tea towel; squeeze over sink to remove excess moisture. Combine zucchini, chilli, lemon rind, green onion, mashed potatoes and rice flour in a large bowl; season. Shape ¼ cup measures of zucchini mixture into ovals to make 12 in total.

04. Heat 2 cm of oil in a large frying pan over high heat. Shallow-fry koftas, in batches, for 3 mins each side, or until golden and crisp. Remove with a slotted spoon; drain on paper towel.

05. Serve koftas with harissa yoghurt and lemon wedges. Sprinkle with salt flakes, if you like.

TIP

The harissa yoghurt can be made 2 days ahead; store covered in the fridge until ready to serve. Serve koftas and yoghurt in wraps with salad leaves for a more substantial meal.

Photo: bauersyndication.com.au