Beetroot Kofta Recipe

A vegetable beetroot kofta suitable to rival any kofta. The beetroot provides a meaty like texture, so move over fake processed meat and try a plant based approach. What’s more it’s .. VEGAN!! GLUTEN FREE!! DAIRY FREE!! WOOOOOOOOW.

All extra perks about this recipe aside, this recipe is sooooo versatile and super high in fibre. If you aren’t feeling the Indian side of things, all you have to do is switch up a few of the spices and switch out the carb source to create some beetroot Moroccan falafels. Want some extra fibre for your gut, opt for sweet potatoes. Or, if you aren’t even feeling a curry – weird – then reshape into burgers and create a juicy burger. Honestly, you do you boo.

It’s so easy to create a great base using chilli, garlic and ginger! Throw a couple of garlic cloves, root of ginger and a finger chilli (de-seeded or not) and blitz in a food processor to create a paste. If you’re feeling a bit more fragrant, add in some coriander too. Spices&Hay tip; this is also a great marinade for salmon!

Personally, when making these koftas, we like to prep everything prior so that we can just create the mix all in one big bowl. If you’re cooking the beetroot from scratch for this recipe, this is the first thing that will need to be chucked in the oven covered in foil. The potatoes should only take a 15/20 minutes to boil (depending on size of potatoes).

Vegetable kofta substitues

• Sweet potatoes over regular potatoes. If you do go ahead and swap out normal potatoes for sweet potatoes, we recommend baking rather than boiling.
• Substitute chickpeas to replace the potatoes for a falafel take on this recipe

How to serve beetroot koftas

We recommend serving with our delicious (also vegan) tomato curry sauce. That was what they were made for after all. However, these delicious vegetable koftas can be served on their own as little bites or starters. Of course accompanied with some sort of sauce like sweet chilli sauce.

Print Recipe

Vegan Beetroot Vegetable Koftas

These delicious beetroot koftas, filled with potatoes and carrots are a delicious way of getting more vegetables in your dinner in a fun way! Despite the intense purple colour, the beetroot taste isn't overpowering.

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Prep Time

20 minutes

Cook Time

15 minutes

Passive Time

30 minutes

Servings

koftas MetricUS Imperial

Ingredients

• 1 tsp olive oil
• 2-3 tsp ginger grated
• 2-3 tsp garlic crushed/minced
• 1-2 tsp green chilli minced
• 2 medium carrots grated
• 2 beetroots medium/large
• 2 medium potatoes boiled and mashed
• 3 spring onions chopped
• 1 tbs chopped cashews optional
• 1 tbs raisins optional
• 1 tbs chopped coriander optional
• 1/4 tsp garam masala
• 1/4 tsp cumin powder
• 1 tsp lemon juice
• salt to taste
• 1 tbs oat flour or plain flour
• 2 tbs olive oil to fry koftas

Prep Time 20 minutes Cook Time 15 minutes Passive Time 30 minutes Servings koftas MetricUS Imperial Ingredients 1 tsp olive oil 2-3 tsp ginger grated 2-3 tsp garlic crushed/minced 1-2 tsp green chilli minced 2 medium carrots grated 2 beetroots medium/large 2 medium potatoes boiled and mashed 3 spring onions chopped 1 tbs chopped cashews optional 1 tbs raisins optional 1 tbs chopped coriander optional 1/4 tsp garam masala 1/4 tsp cumin powder 1 tsp lemon juice salt to taste 1 tbs oat flour or plain flour 2 tbs olive oil to fry koftas

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Instructions

1. Preheat oven to 200 degrees celsius.
2. Wash and pat dry the beetroots, wrap them in aluminium foil in the oven to roast. Depending on the size of the beets, let them roast for about 35-45 minutes in the oven or until a knife easily slips through. If you have not yet boiled the potatoes, now is the time to pop these in a pot of boiling water.
3. Once roasted, take out of the oven and let them cool down a bit so we can remove the skin.
4. Once removed from the foil, grab a sheet from the kitchen roll and place the beetroot onto it. Using your fingers on top of the kitchen roll, easily peel off the beetroot skin. Top tip: rub some olive oil onto your hands like cream, this will prevent the redness from the beetroot staining your beautifully kept hands.
5. Place the peeled and roasted beets into a food processor with the grated functionality set. Alternatively, grate by hand.
6. Add a teaspoon of oil to a pan on medium heat. Once oil is hot, add freshly minced ginger, garlic and green chilli paste. Tip: If you have a mini hand food processor, you can blend the fresh garlic, ginger and chilli to create a paste, saving you the trouble of doing it by hand.
7. Saute for a couple of minutes and then add the spring onions and cook for a further 30 seconds or so.
8. Add the grated beets, then the boiled & mashed potatoes, shredded carrots and salt. Mix until the ingredients are well combined.
9. Start adding in the spices; garam masala powder, cumin powder and then the lemon juice.
10. If using the following additional ingredients, now is the time to add in the chopped cashews and raisins and coriander.
11. Lastly add the oat flour. Start with one tablespoon - enough to bind the patties or balls or koftas you will make. If extra is needed add more. If you don't have any oat flour, you can easily make your own, or opt for any other flour alternative.
12. Shape the mixture into equals koftas. Or 4 mini beetroot patties. Or 10 veggie meatballs. Or whatever tickles your fancy.
13. Heat 2 tablespoons of oil in a pan on medium heat. Once the oil is hot, add the beetroot mixture to the pan carefully. Alternatively, place koftas on a baking paper lined tray, lightly brush with oil and bake in the oven for 10-15 minutes on each side.
14. Cook for a couple of minutes on one side and then cook until the other side is golden brown.

shaina