Meals and Courses

  • 6 tablespoons vegetable oil
  • 1 onion, chopped
  • ½ teaspoon crushed chilli flakes
  • 2 garlic cloves, roughly chopped
  • 1 tablespoon medium curry paste
  • 425 g (14 oz) can borlotti or cannellini beans, rinsed and drained
  • 125 g (4 oz) ground almonds
  • 75 g (3 oz) salted almonds, chopped
  • 1 small egg
  • 200 ml (7 fl oz) Greek yogurt
  • 2 tablespoons chopped mint
  • 1 tablespoon lemon juice
  • 8 mini naan breads
  • salt and pepper

Heat 3 tablespoons of the oil in a frying pan, add the onion and fry for 4 minutes. Add the chilli flakes, garlic and curry paste and fry for 1 minute.

Transfer to a food processor or blender with the beans, ground almonds, salted almonds, egg and a little salt and pepper and process until the mixture starts to bind together.

Using lightly floured hands, take about one-eighth of the mixture and mould it around a metal skewer, forming it into a sausage about 2.5 cm (1 inch) thick. Make 7 more koftas in the same way. Cover and chill until required.

Mix together the yogurt and mint in a small serving bowl and season to taste with salt and pepper. In a separate bowl, mix together 2 tablespoons oil, lemon juice and a little salt and pepper. Cover both bowls and chill until required.

When ready to serve, place the koftas on a foil-lined grill rack and brush with 1 tablespoon of oil. Cook under a preheated moderate grill for about 5 minutes until golden, turning once. Brush the koftas with the lemon dressing and serve in warm naan breads, drizzled with the yogurt dressing.

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