Currently viewing the tag: "Indian"
This is a simple dish with a mild ginger glow and coconut sweetness that was acts as a foil to the earthy minerality that is collards. This dish was first concocted to go with tandoori chicken and cinnamon cardamom carrot threads. This would work with other greens such as Portuguese kale, lacinato, or mustard greens.
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These are inspired by Indian koftas, but they are more of a croquette in that they use egg and flour, not chickpea flour as many kofta recipes do. The bell pepper usage resulted from having halves in the refrigerator, and I think cooling bell peppers, mint, and yogurt make a wonderful contrast to the hot zucchini fritters. Serve these hot or room temperature, but be sure the yogurt is cold.
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