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Oven baked kofta balls

Serves: 6 (4 balls per serve)
Prep: 30
Cook: 30

    These curried vegetable balls are soft inside and crisp on the outside. They make a great addition to a school lunch box or picnic basket.


    • 1 tablespoon oil
    • 1 onion, diced
    • 3cm ginger, grated
    • 2 cloves garlic, crushed
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • ½ teaspoon turmeric
    • 1 cup frozen peas, steamed & lightly smashed
    • 1 carrot, diced & steamed
    • 1 ½ cups mashed sweet potato
    • ¼ cup cashews, chopped
    • ½ teaspoon salt
    • ½ cup dry breadcrumbs


    1. Heat oil in a fry pan and sauté onion, ginger and garlic until soft. Add spices, peas and carrot and continue sauting.
    2. Stir through mashed sweet potato, cashews and salt. Cool.
    3. Roll mixture into walnut size balls and toss in breadcrumbs.
    4. Place balls onto a lightly greased oven tray and spray lightly with oil.
    5. Bake in a hot oven, 200°C, for 30 minutes, turning half way through cooking time. Serve with raita dip. Makes 24 balls.


    • Raita dip is a combination of natural yoghurt, thinly sliced cucumber, chopped mint and salt.
    • For a gluten free option replace breadcrumbs with besan flour.

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