Leek kofta
Creation by Pascal Jalhay, Executive Chef at R&D Creadome, Lelystad, the Netherlands.
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Ingredients
|
200 |
g |
chickpea flour |
|
200 |
g |
water |
|
1 |
|
clove of garlic, finely chopped |
|
2 |
g |
ground coriander |
|
4 |
g |
ground cumin |
|
3 |
g |
sugar |
|
2 |
g |
turmeric |
|
2 |
g |
oregano |
|
50 |
g |
leeks, finely chopped |
Preparation method
- Soak the chickpea flour and the water together with the remaining ingredients for one hour.
- Shape balls weighing approx. 20 g and place in a refrigerator for at least an hour.
- Flatten the balls slightly and fry them in turn in a little oil.