Squash Koftas

Squash Koftas

Preparation time: 15 minutes

Cooking time: 20-25 minutes (oven) or 15 minutes (air fryer)

Number of servings: 4

Carbon Footprint (per serving): kgCO2e

Recipe submitted by: Anna Shindler (Food with View)

Ingredients

  • 6 cups of grated butternut squash (about 1 medium squash!)
  •  150g oats-
  • 3 tbsp milled flax seeds + 9 tbsp water
  • 2 tbsp gluten-free plain flour
  • 1 onion finely diced
  • 2 tsp garlic grated
  • 2 tsp fresh ginger grated
  • 4 tsp tumeric
  • 4 tsp ground cumin
  • 2 tsp asafoetida
  • 1/2-1 tsp chilli powder (depending on how spicy you like!)
  • 1 tsp salt
  • 1 tsp pepper
  • 2-3 tbsp oil for cooking

Method

  • Pre-heat oven to 180 degree c (fan) or 200 degree no fan
  • Line a large baking tray with greaseproof paper.
  • Mix flax seeds + water, leaving to sit for about 5 mins until flax egg mixture formed.
  • Meanwhile, peel and grate the squash and blitz the oats in a blender until make a course flour (if you don’t have a blender substitute for chickpea flour)
  • Add all ingredients, except oil, to a mixing bowl and combine well into a chunky batter – best to get your hands in there
  • Use your hands to form small balls (about 35g each). You should get about 32 koftas in total. You can cover/chill in the fridge for cooking later or cook straight away.
  • Place the koftas on the baking tray and brush lightly with the oil
  • Bake for 20-25 minutes in the oven until lightly browned – you might need to turn them half way. Or works well in an airfyer for about 15-20 mins on 200 degrees, giving them a shake half way.
  • I like to serve mine with curry sauce, rice & raita, or as a filling for a wrap with a drizzle of tamarind sauce, yogurt & salad.

Considering Carbon Footprint

Carbon footprint (per serving): kgCO2e. This is the same as making mugs of tea.*

Interested in learning more? Click here.

*Calculations made using the Carbon Footprint Calculator created by the Consumer Data Research Centre at University of Leeds.

Suppliers

For vegetables I head to either Headingley Greengrocers or the Fruit Stall in Chapel Allerton, or if it's in season I might be lucky to grab a squash or pumpkin in my weekly Meanwood Valley Farm veg box - the farm run a Community Supported Agriculture scheme and you can pick up veg boxes of beautiful produce grown on the farm. I tend to buy my spices from CC Continental Supermarket in Harehills, Chapeltown or Hyde Park, or Azaban on the edge of Sheepscar (great bakery in the back too!!) - you can get large bags that last for ages and much cheaper than tiny supermarket jars.

I love the versitility of these koftas - they can can be eaten for dinner with curry sauce and rice, as lunch in a sandwich or wrap, as a salad topper, or a snack/starter with a dip! You can also swap out the grated squash for courgette - good for summer/autumn time!. I also find the combination of the spices with the sweetness of the squash really comforting and they are a good alternative to falafel. The squash keeps the kofta really moist and flavourful even if you keep in the fridge for a couple of days after making.

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