Kohlrabi koftas with tomato masala

Ingredients for 4 servings:

• 1 tsp sea salt
• 720 g potatoes
• 3 tbsp rapeseed oil
• 1 large onion(s), red
• 2 carrots
• 1 large kohlrabi
• 1 tsp chili flakes, Korean
• 2 tsp coriander seeds
• 2 tsp cumin
• 1 tsp turmeric powder
• ½ tsp cardamom powder
• ½ tsp Cinnamon powder (Ceylon cinnamon)
• ½ tsp asafetida
• 1 bunch of coriander
• 100 g almonds, ground
• 3 tbsp chickpea flour
• 4 tbsp cornstarch
• 6 cardamom pods
• 1 pinch(s) sea salt, large pinch
• 3 garlic cloves
• 1 tsp ginger, grated
• 1 tbsp rapeseed oil
• 1 tsp cumin
• 2 onions
• 1 tsp asafetida
• 1 tsp fennel seeds
• ½ tsp chili flakes, Korean
• 7 tomatoes
• 1 tbsp chickpea flour
• 1 tsp coconut blossom sugar
• ½ tbsp lime juice
• 3 tbsp olive oil
• 1 handful of oak leaf lettuce
• 1 handful of Lollo Rosso
• 1 tbsp red wine vinegar
• 2 tbsp olive oil
• 1 pinch of sea salt
• 1 pinch(s) of white pepper from Sri Lanka

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

vegan

Peel the potatoes, cut into cubes, and boil in salted water until tender. Mash while still warm. Set aside. For the masala, crush the cardamom pods in a mortar and pestle, scoop out the skins, and then finely grind them. Peel and crush the garlic. Mix the cardamom, salt, garlic, and ginger into a smooth paste. Heat the oil in a pan and toast the cumin seeds for a few seconds until they begin to smell. Peel and grate the onion. Add it to the pan and fry for a few minutes. Add the mixed ginger paste. Add the asafetida, fennel seeds, chili flakes, and coriander, and toast for a minute. Finely chop the tomatoes and stir in with 250 ml of water, the chickpea flour, and the coconut blossom sugar. Simmer uncovered over medium heat for 8 minutes. Remove from the heat and season to taste. Let the masala cool briefly, then puree. Before serving, season with lime juice and olive oil. For the koftas, peel the onions and slice them into thin strips. Heat the oil in a pan and caramelize the onion strips. Peel and grate the carrots and kohlrabi. Add them to the pan with the onions and sauté everything for 10 minutes. Add the chilies, spices, and salt. Caramelize for another 10 minutes, stirring gently. Preheat the oven to 170°C. Place the potatoes and vegetable mixture in a large bowl. Wash, tear, and chop the fresh coriander, and add it to the bowl with the mixture. Add the ground almonds and chickpea flour. Mix everything thoroughly and season to taste. Add salt if desired. Spread the olive oil on a baking tray. Pour the cornstarch onto a plate. Use your hands to roll the mixture into oblong koftas and roll them in the cornstarch. Arrange them on the oiled baking tray. Bake in the oven for 15 minutes, then turn and bake for another 10 minutes. Remove when golden brown. In the meantime, wash and chop the lettuce. Season with oil, red wine vinegar, salt, and pepper. Now arrange everything and serve.