Now don’t get me wrong, I enjoy cooking. However, I do not necessarily want to set aside an extended period for meal preparation every single day. Therefore, making a larger quantity than required of some meals will save time and energy at a future time.
It also makes sense when turning the oven on to make it worthwhile. Past generations would probably have popped in a batch of scones or a cake or baked dessert but that is not always required so a bigger batch of a meal makes sense.
Tonight I made vegetable kofta from a recipe I found some years ago in a magazine from the local Co-op food store. I have adapted it somewhat from the original in that I do not saute the vegetables, I bake the balls rather than frying them and make slightly bigger balls than suggested. Additionally, I doubled the mixture tonight.
1 onion, finely chopped
1 cup of grated sweet potato
1 cup of finely shredded cabbage
2 cups of grated cauliflower
2 tablespoons finely chopped coriander
1 teaspoon powdered ginger
1 teaspoon ground cumin
1 teaspoon tumeric
1 teaspoon salt
1 teaspoon vegetable stock powder
1 teaspoon baking powder
1 and 1/2 cups chickpea (besan) flour
Combine shredded vegetables. Combine all dry ingredients and add to vegetables. Stir to mix thoroughly. Add a little more flour if required. NOTE: The mixture will be quite wet but that is fine. Form into balls and place on greased tray and bake at 180C for about 15 minutes. (I turned mine after about 10 minutes).
Here they are on the tray and ready to go in the oven.
I served them with a spicy tomato sauce (pasta style) on a bed of rice for a satisfying dinner.
They are versatile and can make a yummy lunch with a side salad or as an appetiser with tsatziki dip.