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.
- 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
- 2 tsps harissa paste, or to taste
- 1 tsp smoked paprika
- 1 clove garlic, crushed
- ½ cup (140 g) greek yoghurt
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.
Meanwhile, make harissa yoghurt. Combine ingredients in a small bowl; season.
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.
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.
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.