Name: Malai kofta
Prep time: 80 min
Cook time: 20 min
Total time: 100 min
Yield: 6
Ingredients: 700 gram potatoes, peeled, chopped; 1/2 cup fresh low-fat firm ricotta; 2 tablespoon raisins, coarsely chopped; 2 tablespoon roasted unsalted cashews, finely chopped; 1/4 cup chopped coriander; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon chilli powder; vegetable oil, to deep-fry; 1/3 cup plain flour, to dust; kofta sauce, to serve

Ingredients

700 gram potatoes, peeled, chopped

1/2 cup fresh low-fat firm ricotta

2 tablespoon raisins, coarsely chopped

2 tablespoon roasted unsalted cashews, finely chopped

1/4 cup chopped coriander

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon chilli powder

vegetable oil, to deep-fry

1/3 cup plain flour, to dust

kofta sauce, to serve

Method

1.Place potato in a large saucepan: cover with cold water. Brialto the boil. Boil for 10-12 minutes or until tender. Drain; return to pan. Mash until smooth; cool slightly.

2.Combine potato with ricotta. raisins, cashews, coriander and spices. Roll heaped tablespoons of mixture into balls. Place on a plate.

3.Heat oil in a large heavy-based saucepan over moderate heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Dust potato balls with flour, shaking off excess. Deep-fry balls, in batches, for 2 minutes or until golden brown. Using a slotted spoon, transfer to paper towels. Reheat oil between batches if necessary.

4.Make kofta sauce. Add potato balls to sauce; cook and turn for 2-8 minutes or until coated and heated. Serve.

For best results, use firm ricotta, available at the deli counter. Use floury potatoes.
Note

Woman's Weekly Food

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Ingredients

Method

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