Kim Jaye Recipe - Sweetcorn Kofte
Season 2, Episode 1105, Dec 27, 03:00 PM
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On the End of Year Reset special of the Happy Hour, chef Kim Jaye returns to share her favourite healthy recipe.
It's her scrumptious Sweetcorn Kofte!
Recipe:
Kofte are small balls, approximately 2 cm in diameter. These sweetcorn Koftes are not only healthy, but they are also Moorish. I often have a batch in the freezer ready to cook either as a snack, starters, or even a main dish. I can eat this dish without guilt and to my heart’s content. The exterior is crispy whilst the interior soft, and deliciously aromatic. Not only is it tasty, it is also great for vegans and those who require a gluten-free diet.
It's her scrumptious Sweetcorn Kofte!
Recipe:
Kofte are small balls, approximately 2 cm in diameter. These sweetcorn Koftes are not only healthy, but they are also Moorish. I often have a batch in the freezer ready to cook either as a snack, starters, or even a main dish. I can eat this dish without guilt and to my heart’s content. The exterior is crispy whilst the interior soft, and deliciously aromatic. Not only is it tasty, it is also great for vegans and those who require a gluten-free diet.
This recipe can be transformed into burgers, for this double the mixture and when forming make burger size patties.
Whenever freezing the sweetcorn Kofte balls, bake in the oven for at least 10 minutes to allow the Kofte balls to harden slightly. Cool before freezing.
Equipment.
1 large mixing bowl.
1 knife.
1 Masher or blitzer.
1 baking tray.
(The use of an oven.)
1 large mixing bowl.
1 knife.
1 Masher or blitzer.
1 baking tray.
(The use of an oven.)
Ingredients.
500g frozen sweetcorn, defrosted and blitzed or mashed to a pulp.
2 large red capsicum peppers finely sliced.
1 large red onion finely sliced.
Approximately 250 g rice flour.
75 g cornflour.
1 teaspoon salt.
¼ Teaspoon of black pepper.
2 teaspoons of smoked paprika.
½ Teaspoon of cumin powder.
50 g of chopped coriander.
500g frozen sweetcorn, defrosted and blitzed or mashed to a pulp.
2 large red capsicum peppers finely sliced.
1 large red onion finely sliced.
Approximately 250 g rice flour.
75 g cornflour.
1 teaspoon salt.
¼ Teaspoon of black pepper.
2 teaspoons of smoked paprika.
½ Teaspoon of cumin powder.
50 g of chopped coriander.
Method.
- In a large mixing bowl add the mashed sweetcorn pulp, cumin powder., the onions, peppers, coriander, salt, black pepper, and smoked paprika. Mix thoroughly.
- Add the cornflour, mixing well.
- Add the rice flour a tablespoon at a time, mixing the mixture until it becomes thick and when squeezed in the hand it retains its shape.
- Taking a small handful of the mixture form it into balls approximately 2 cm in diameter, placing them on a tray. Keep doing this until all the mixture is used.
- In an oven at 170° bake the sweetcorn Kofte balls for 20 minutes or until golden brown.
Serve hot with either a relish, vegetables or salad.
Image shows Kim in a glamorous black top with diamante trim and sparkly earrings. Her dark long her flows down her back. She's standing in the kitchen, her hand resting on the microwave.
Image shows Kim in a glamorous black top with diamante trim and sparkly earrings. Her dark long her flows down her back. She's standing in the kitchen, her hand resting on the microwave.