Summary

Ingredients

• 2 large potatoes
• 2 large carrot (s)
• 200 g savoy cabbae or Chinese cabbae
• 80 g cheese (Gouda cheese, rated)
• 2 small egg (s)
• 5 tablespoon flour (whole wheat flour), possibly more
• salt
• Cayenne pepper
• 4 tablespoon ghee (clarified butter)
• 50 g cashew nuts
• 1 onion (s)
• 2 cloves garlic)
• 0.5 teaspoon ½ ginger, ground
• 0.5 teaspoon ½ turmeric, ground
• 2 teaspoons coriander, ground
• 500 g tomato (s), passed
• 250 g whipped cream
• some stalks parsley

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Instructions

1. Depending on your taste, the potatoes can be processed raw or cooked. So cook the potatoes with the skin until soft and peel or peel raw potatoes.
2. Grate the potatoes and the rest of the vegetables.
3. Mix the vegetables, cheese, eggs and flour and season well (!) With salt and cayenne pepper. Shape the vegetable dough into small balls.
4. Heat 3 tablespoons of ghee and fry the vegetable balls on all sides for 10-15 minutes until they are golden brown.
5. For the sauce, chop 2/3 of the cashews in a lightning chopper or chop with a knife.
6. Heat the rest of the ghee. Peel and dice the onion and garlic and sauté for 5 minutes. Add spices and chopped cashew nuts and fry for another 2-3 minutes.
7. Add the tomatoes and cream (leave 2 tablespoons behind), season with salt and cayenne pepper. Let simmer for 10 minutes.
8. In the meantime, finely chop the parsley.
9. Distribute the kofta on plates, pour the sauce on top, sprinkle with the remaining cashews and parsley and drizzle with the rest of the cream.
10. Serve with basmati rice or flatbread!
11. Also delicious as a small warm starter without rice.