Baked Spinach Kofta with Cucumber-Yogurt Sauce

The bread crumbs that I rolled the Kofta in.

The scoop I used to make the Kofta's.

The Kofta's with the Cucumber-Yogurt Sauce. No it was not pink?

What are Kofta's??? Kofta's are a Middle Eastern and South Asian meatball. They are usually made with beef or lamb.

Of course these are vegan, and OMG are they ever good, with the tangy Cucumber-Yogurt sauce on top. I will give you exact proportions for this recipe.

( I didn't with the Mock Crab Cakes as I just threw everything together)
This recipe is rather putsy, so I did double it. No more work to double. This is the single recipe.

This would make a great appetizer.

Ingredients:

• 2 medium red potatoes-about 12 oz.



• 6 oz fresh spinach



• 2 oz. firm tofu-I put in almost 3 oz.



• 2 teaspoons nutritional Yeast Flakes



• 2 teaspoons lemon juice1/2 teaspoon Himalayan Salt



• 1 teaspoon cumin seeds



• 1/2 onion chopped



• 2 clove garlic minced



• 1 teaspoon minced fresh ginger



• 1/2 teaspoon garam masals- I believe I bought mine at Pennzy's Spice Store



• 3 Tablespoon Chickpea Flour



• _I used Bob's Red Mill organic white flour

Directions;

1. Peel and diced potatoes about 1/2 inch. Boil until tender, drain and mash.



2. In separate pan blanch spinach about 1 minute in boiling water until wilted. Drain well in colander. Cool!



3. Put spinach, tofu nutritional yeast, lemon juice and salt in food processor. Process until crumbly.



4. Spray a large skillet with canola spray. Bring to medium high heat. Toast the cumin seeds for about 1 minute. Add the onions, garlic and ginger and saute until the onions are soft about 1 minute.



5. Add the garam masala and stir. Add the mashed potatoes and the spinach mixture.



6. Remove from heat and put in a large bowl.



7. Add flour and stir well.



8. Shape into small balls about 1 " in diameter and roll in the bread crumbs.



9. Place on a baking sheet that has parchment paper on it.



10. Bake at 450 degrees. Bake for 12 minutes and then turn the kofta. Bake for 12 more minutes and turn then about 10 more minutes. As above they should be golden brown.

Cucumber-Soy Yogurt Sauce:

• 1 medium cucumber with seeds scraped out.



• 1 cup plain soy yogurt



• 1/4 cup diced red onions



• 1-2 tablespoons minced mint leaves-optional



• about 2- 3 Tablespoons lime juice



• 1/4 teaspoon ground coriander



• 1/4 teaspoon ground cumin



• Black pepper to taste

Directions:

1. Peel, remove seeds and finely diced cucumber. Let liquid drain off in a calender while you are mixing the rest of the ingredients.



2. Mix all ingredients together. Refrigerate 1/2 hour before serving.

Enjoy!!

The Kofta's freeze up nice if you are lucky enough to have some left!!!