Sweet Potato – Harissa Koftas

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Sweet Potato – Harissa Koftas

Bataatti-harissakoftat

I love any kind of savoury snack food.  These koftas are a little too good.  Sweet, spicy, crispy on the outside and soft in the middle.  I have baked them in the oven to make them slightly healthier, but they would probably work just as well deep fried.  I served mine with a Oatly creme fraiche dip, to cut through the spicy sweetness, but they are also good with a fresh crispy salad and coleslaw.  So why not give them a try and let me know what you think!

Sweet Potato Koftas – makes around 16 koftas

2 medium sweet potatoes (roughly 1.5 kg), peeled and cut into cubes

100 g bulgar wheat

1 tsp – 2 tsp  Bart’s Harissa (dried or paste, I used dried in this recipe)

a good pinch of cinnamon

a couple of  handfuls of fresh coriander, chopped

olive oil

6 tbsp Oatly creme fraiche

zest of half a lemon

1 tsp tomato puree

1/2 dried chipotle chilli

Preheat the oven to 200 degrees c.

Toss the sweet potato cubes in a little olive oil, season and roast in the oven for 25 – 30 minutes until tender and beginning to brown.  Set to one side and allow to cool a little.

Meanwhile cook the bulgar as per manufacturers instructions.  Once cooked, refresh under cold water and leave to drain thoroughly.

In a large bowl mash the sweet potato roughly, you do not want a smooth puree, leave some chunks for texture.  Add the bulgar, two thirds of the coriander, harissa and cinnamon.  Lightly mix and season well.

Form into egg sized kofta shapes and place on a baking sheet lined with baking paper.  Brush with a little olive oil and bake in the oven for 25 – 30 minutes, turning half way through and brushing again with oil.

Meanwhile cover the chipotle chilli with boiling water and allow to soak for 20 minutes.  Drain and chop very finely (remove the seeds if you don’t like it too hot).  Add  to the creme fraiche with the lemon zest, remaining coriander and tomato puree.  Stir well and tip into a small bowl.

Serve the koftas warm or cold with the creme fraiche sauce.

And in Finnish (translated by Henna Livanainen 🙂 )

100 g bulguria
1 tl – 2 tl harissatahnaa
ripaus kanelia
pari kourallista korianteria silputtuna
oliiviöljyä
6 rkl Oatly creme fraichea
puolikkaan sitruunan kuori raastettuna
1 tl tomaattipyreetä
1/2 chipotle chili kuivattuna

Kuumenna uuni 200 asteeseen.
Sekoita kuutioidun bataatin joukkoon hiukan oliiviöljyä ja suolaa. Paahda 25-30 min kunnes bataatti on pehmeää ja on saanut hiukan väriä. Anna jäähtyä sillä välin kun teet muut ainekset.

Kypsennä bulgur pakkauksen ohjeiden mukaisesti. Huuhtele se sitten kylmällä vedellä ja valuta huolellisesti.
Muusaa bataatti isossa kulhossa, mutta jätä hiukan palasia niin ettei muusi ole aivan sileää. Lisää bulgur, 2/3 korianterista, harissa ja kaneli. Sekoita ja tarkista maku.

Muotoile seos munanmuotoisiksi palleroiksi ja aseta leivinpaperilla vuoratulle pellille. Sivele päälle oliiviöljyä ja paista uunissa 25-30 min ajan. Käännä koftat ympäri puolessavälissä ja sivele öljyllä.

Kaada kuivatun chilin päälle kiehuvaa vettä niin että se peittyy, ja anna liota 20 min ajan. Valuta ja silppua pieniksi paloiksi (voit poistaa siemenet jos haluat vähentää tulisuutta). Sekoita kaurafraichen joukkoon silputtu chili, sitruunan kuori, loppu korianteri ja tomaattipyree. Kippaa seos tarjoiluastiaan.
Tarjoile koftat kaurafraichen kanssa lämpimänä tai kylmänä.

 

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14 Comments

  1. Definitely going to have to give these a try! I’ve been looking for more interesting recipes that use harissa. It has become one of my new favorite ingredients and I am so excited to try new things that use it. Thanks so much for sharing!

    Like

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