Black bean koftas with braaied veggie salsa
8
Easy
10 minutes
20 minutes "I know my plant-based pals are tired of being overlooked at braais. This recipe is a surefire way to make sure vegetarians are taken care of at a braai with something delicious that isn’t pretending to be a sausage. I echo David Zilber’s sentiment that we really should be eating more beans, and these tasty koftas are packed with them. Black beans, which are my favourite, cook faster than you’d expect – about 45 minutes on the stove without soaking. I love these koftas, but the braaied veggie salsa is the pièce de résistance of this whole meal – it’s in my salad hall of fame, and I’m not kidding. It’s a serve all on its own and just filled with so much flavour. Now, do you have to be vegetarian to enjoy these? Absolutely not. Also, these are just as good simply fried in a pan or shaped into patties and turned into burgers. Add chips on the side and it’s a party." – Khanya Mzongwana
Ingredients
Method
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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
Ingredients
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
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