Protein Rich Kofta Balls

Perfect to jazz up a salad or any other vegetable dish.

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Hello Wonderful Subscriber,

How are you in the Month of May? For many of us, the season is changing. I always love what new fruits and vegetables this change brings. It’s mid-autumn where I am, and warmer, more hearty foods are calling me, but I still always eat at least a little raw salad throughout the year.

Are you ensuring you are getting enough protein and other valuable nutrients? You can always ask me questions here, and I will always help when possible. I tell all my clients and students to eat first-class protein with every meal.

Black Bean and Walnut Koftas

240g cooked black beans 

¾ cup chopped walnuts

A big handful of washed coriander chopped fine

150g eggplant cut into strips

¼ cup tahini

¼ cup besan flour

¼ cup almond meal

1 tsp salt

2 tsp boiled garlic

5 small spring onions chopped small  

½ tsp of chilli powder

1 tsp ground cumin

¼ tsp nutmeg

¼ tsp cinnamon

Couple of splashes of olive oil 

Juice of ½ medium lemon

Cook the eggplant in the oil until cooked through and browned. When cooled a little, cut up until very small and quite mashed.

Place the black beans in a bowl and mash them a little, keeping some of the beans whole. Add everything else to the bowl with the black beans and mix well.

With wet hands, make small balls and place them on a baking paper-lined tray. 

Place in a 180°C  oven and cook for 20 minutes, then turn them over and cook for another 15 to 20 minutes.

Vegan Yoghurt Sauce 

1 cup coconut yoghurt

2 tbsp dill 

2 tbsp parsley 

2 tbsp tahini

2 tsp boiled garlic

Juice ½ small lemon

Salt and pepper to taste

1 cucumber diced finely 

For the Yogurt sauce, place everything except the cucumbers in a blender and blend together. Then, place the mixture in a bowl and fold in the cucumbers. 

Have fun mixing these tasty high-protein koftas with many dishes - it’s a great meatball substitute.

Enjoy, and I hope you have a delicious week!

With gratitude Veet