in Turkey

Potato kofte baked in the oven

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Ingredients for 1 servings:

  • 500 g potatoes
  • ½ can peas, 140 g
  • 3 tbsp chickpea flour
  • 1 tsp garam masala
  • 1 tsp curry powder
  • e.g. chili powder
  • n. B. garlic granules

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegan, Turkish meatballs, without egg and meat

Peel the potatoes, dice them, and cook until tender. Add the peas and continue cooking briefly. Drain the potatoes and peas, then mash them with a potato masher. Add the chickpea flour and seasonings to the potato mixture, mix well, and form small balls with moistened hands. Place the balls on a baking sheet lined with parchment paper and bake in the oven at 200°C for about 15 minutes. The balls should be lightly browned and crispy on the outside. Makes about 20 balls.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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