Sweet Potato Beetroot Salad with Veggie Köfte
very easy
45 mins
45 mins
Ingredients
- 1 can(s) (à 425 ml) Kidney beans
- 1 (approx. 250 g) Courgette
- 80 g Whole-wheat flour
- 3 TSP Curry Powder
- 2 red onions
- 1 TEASPOON Sambal Oelek
- 2 TEASPOONS medium hot mustard
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 Garlic clove
- 200 g Whole milk yoghurt
- 7-10 Tbsp Juice of 2 limes
- 1 TABLESPOON Harissa Paste
- 7-10 Tbsp Cumin
- 2 TABLESPOONS Olive oil
- 1 kg Sweet potatoes
- 250 g cooked, vacuum packed beetroot
- 1/2 bunch Spring onions
- 1 (approx. 200 g) Roman salad heart
- 6 TABLESPOONS Sunflower oil
Directions
- 1
Put the beans in a sieve and rinse with cold water. Wash, clean and finely dice the zucchini. Mix flour and curry. Peel and finely dice the onions. Knead beans, onions, zucchini, sambal oelek, mustard and flour mixture well.
- 2
Season with salt and pepper. Cover the bean mixture and chill for about 3 hours.
- 3
Peel and finely chop the garlic. Mix yoghurt, garlic, lime juice and harissa, season with salt, pepper and cumin, add olive oil. Put the dressing in a cool place. Peel and wash the potatoes and cut into large cubes.
- 4
Cut the beetroot into slices. Clean and wash spring onions and cut into fine rings. Wash the salad and pluck roughly. Heat 3 tablespoons of sunflower oil in a large frying pan, fry the potatoes for about 6 minutes, turning them in portions, and season with salt and pepper.
- 5
Heat the remaining sunflower oil in a large frying pan. Form the bean mixture into approx. 8 oval meatballs and fry in portions for approx. 8 minutes, turning over. Mix potatoes, beetroot, spring onions and salad and arrange on plates, drizzle with some dressing.
- 6
Remove the heads from the pan and let them drip off on kitchen paper. Arrange on the salad. Add the remaining dressing.
Nutrition Facts
680 kcal
96 g
25 g
17 g
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