Recipes

(Recipe) Prawn Kofta with Chickpea Salad

17
Nov

(Recipe) Prawn Kofta & Chickpea Salad Extravaganza!

Ever had one of those days where you’re juggling work calls, helping with homework, and trying to figure out what’s for dinner? Yep, me too! But guess what? I’ve got a recipe that’s so easy and delicious, it’ll make you feel like you’ve got your own cooking show. Drumroll, please… Introducing Prawn Kofta with Chickpea Salad!

Ingredients

1 green chili, finely chopped
700g potatoes, peeled and chopped
1/2 cup fresh coriander, finely chopped
2 teaspoons fresh ginger, finely grated
400g canned chickpeas, rinsed and drained
200g mixed tomatoes, chopped
250g small cooked prawns, chopped

Tips

You can adjust the spiciness by adding more or less green chili.
Make sure to drain the chickpeas well to keep the salad from getting soggy.

This dish is like a mini-vacation on a plate. Imagine the flavors of the sea meeting the earthiness of chickpeas, all wrapped up in a dance of spices. It’s the perfect meal to impress your family and trick them into thinking you’ve spent hours in the kitchen (our little secret, okay?).

So, let’s put on our chef hats and create some magic in the kitchen!

Cooking Steps

Prepare the Potatoes: Place the chopped potatoes in a large pot and cover them with cold water. Boil them over medium-high heat for about 15 minutes or until they’re soft. Drain the water and mash the potatoes.
Make the Kofta Mix: Add ginger, chili, chopped prawns, cumin, and coriander to the mashed potatoes. Season with salt and pepper to taste.
Shape the Koftas: Take a 1/4 cup of the mixture and shape it into 12 kofta-like patties. Roll each patty in flour to coat it.
Cook the Koftas: Heat 2 tablespoons of oil in a large frying pan over medium-high heat. Cook the koftas, turning them occasionally, for about 5 minutes or until they’re golden brown and heated through.
Prepare the Salad: In a separate bowl, mix together spinach, chickpeas, chopped tomatoes, lemon juice, and the remaining oil.
Serve: Place the koftas on a plate and serve them with the chickpea salad on the side.