Courgette Kofta

We often have a glut of courgettes in the summer from our vegetable patch and this recipe is a good way to use up a surplus. I feel pleased to have found an easy, stress free way of using up lots of courgettes/marrows at once. Once you’ve grated them and squeezed out the water, they reduce in volume and hey presto – you’ve suddenly used up two marrows!

Makes twelve

375g courgettes (3 small or 2 bigger courgettes, approximately)

3 tablespoons of chickpea flour

½ teaspoon powdered ginger

½ tsp cumin powder

1/2 teaspoon salt

a pinch of chili  

1/2 tsp baking powder

  1. Grate the courgettes and wrap them in a muslin cloth or a tea towel.
  1. Squeeze well to get rid of the excess water – this is a nice stress busting exercise, like kneading dough.
  1. Put the grated courgettes in a mixing bowl along with the salt, spices and chickpea flour. Mix all the ingredients and shape into ping-pong sized balls. Put them on a greased baking tray. Bake for 20 minutes at 200C on an oiled baking tray.
  2. You can serve these in kadhi sauce or the tomato sauce I use for root veg kofta. Add the courgette kofta to the sauce just before you serve them or they will go a bit mushy.