Beans recipes
20 minutes
Black bean koftas with braaied veggie salsa
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Black bean koftas with braaied veggie salsa
8
Easy
10 minutes
20 minutes
Ingredients
-
For the black bean koftas:
- 1 onion, finely chopped
- 10 g parsley, finely chopped
- 10 g mint, finely chopped
- 400 g black beans, cooked
- 250 g Woolworths fully cooked 7-grain medley
- 145 g toasted breadcrumbs
- 2 t ground coriander
- 2 t ground cumin
- sea salt and freshly ground black pepper, to taste
- 1 large free-range egg
- olive oil, for brushing For the braaied salsa:
- 1 large yellow pepper
- 1 large red pepper
- 1 cup Padrón peppers
- 4 Roma tomatoes
- 1 red onion, peeled and quartered
- 5 spring onions
- ½ cup extra-virgin olive oil
- a few sprigs fresh coriander, roughly chopped
- 200 g mini cucumbers, sliced, for serving
- ½ cup verjuice
- 1 T honey
- 1 lemon, juiced
- salt and pepper, to taste
- flatbreads, for serving
- Woolworths hummus, for serving
Method
1. Prepare a braai or grill.
2. To make the koftas, combine all the ingredients in a bowl and well incorporated, but still slightly chunky and textured. Shape the mixture into oblong shapes and mould around skewers. Brush with olive oil, then place the skewers on the grill and cook for about 10 minutes, turning to brown all sides. Brush the koftas with some more olive oil and set aside. Keep warm.
3. Drizzle the vegetables with the olive oil, toss to coat and place on a hot grill. Grill the vegetables until well charred and softened. Remove from heat, remove the seeds from the yellow and red peppers, chop all grilled vegetables roughly, and combine in a bowl with the fresh coriander, cucumbers, verjuice, honey and lemon juice. Season with salt and pepper to taste. Serve the koftas warm with the salsa, flatbreads and hummus on the side.
Food assistant: Lerato Motau
Videographer: Romy Wilson
Photographer: Shavan Rahim