5-6 tablespoons vegetable oil
1 onion, chopped
½ teaspoon crushed chilli flakes
2 garlic cloves, roughly chopped
1 tablespoon medium curry paste
425g (14 oz) can cannellini beans, rinsed and drained
175g (6 oz) ground almonds
75g (3 oz) chopped honey roasted or salted almonds
200ml (7 fl oz) natural yogurt
2 tablespoons chopped mint
1 tablespoon lemon juice
Salt and freshly ground black pepper
Heat 3 tablespoons of the oil in a frying pan, add the onion and fry for four minutes. Add the chilli flakes, garlic and curry paste and fry for further 1 minute.
Transfer to a food processor or blender with the beans, ground almonds, chopped almonds, egg and a little salt and pepper and process until the mixture starts to bind together.
With little floured hands, take about one-eighth of the mixture and mould it around a pre-soaked wooden skewer, forming into a sausage about 2.5cm (1 inch) thick. Make 7 more koftas in the same way. Place the skewers on an oiled barbecue grill over medium coals and brush with another tablespoon of the oil. Cook for about 5 minutes, until golden, turning once.
Meanwhile, mix together the yoghurt and mint in a small serving bowl and season to taste with salt and pepper. In a separate bowl, mix together the remaining oil, lemon juice and a little salt and pepper.
Brush the koftas with the lemon dressing and serve with the yoghurt dressing on a warm flatbread, garnished with salad leaves.
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We write occasional pieces about our adventures, about our findings related to the Wildfitness approach, about food and we also invite others to contribute.