Gastronomixs

Leek kofta

Creation by Pascal Jalhay, Executive Chef at R&D Creadome, Lelystad, the Netherlands.

Leek kofta

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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. 

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