Made with potatoes, grated zucchini, green onions, garlic, chilli, lemon and more
Serves 4
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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.


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