Vegan Kofte Recipe
The main purpose when cooking artichokes is to ensure that the artichoke does not darken. Soy-free vegan koftes, on the other hand, benefit from this feature of the artichoke, which darkens every second it is left without coated with lemon juice. When the artichokes, which darken as they wait, are processed with a food processor, become even darker and look like roasted ground beef. After obtaining the ground beef, it is mixed with the classic meatball ingredients other than eggs and than fried.
As you know, bread crumbs are generally used in meatballs. I used flour as vegan koftes need a better binder. Artichokes and onions meet the liquid needs of the koftes. Kofte mixture has a very easily shapeable consistency. When they are cooked, they are slightly hard on the outside, wet and soft on the inside, like a good traditional kofte.
The taste is somewhat different from the recipes in which artichokes are boiled, such as artichokes with olive oil recipe. Artichoke taste is still felt, but it is close to the taste of traditional kofte. I guess it would not be wrong to say that it tastes like artichoke-flavored koftes.
You don't need to deep fry the koftes. Enough oil will be enough to cover the bottom of the pan and even leave it open in places. You can use any oil for frying, including olive oil.
- 4 large artichoke hearts,
- 1 onion,
- 2 tablespoons of flour,
- 1/2 teaspoon of cumin,
- 1/4 teaspoon black pepper,
- 1 handful of chopped parsley,
- Oil for frying.
- Pulse the onion in a food processor until it turns into a puree,
- Add the coarsely chopped artichokes and pulse them until they are as thin as possible,
- Take the mixture into a mixing bowl,
- Add flour, chopped parsley, cumin, black pepper and salt and knead,
- Take small pieces from the mixture and shape them as you want,
- In a wide pan, heat enough oil to cover the bottom of the pan,
- Place the koftes in hot oil and fry both sides.