Meet the No-Meat "Meatball" (Kofta)

Background: A meatball is a meatball. There are no substitutes. Right? Wrong. There are ways to make a vegetarian meatball that can be just as satisfying and tasty. Plus, you get to cut out a lot of the fat, calories and cholesterol if you are watching your health. So, what's the catch? None. Just follow this recipe below to indulge in a healthy spaghetti and "meatball" treat without causing a worry to your heart.

INGREDIENTS:

2 lb. zucchini (green)
¼ c. chickpea flour or regular all-purpose flour

2 large potatoes (any variety)
1 Tbsp. ginger paste
1 ½ c. red onion, chopped
4 – 5 cloves garlic
1 green chili (optional)
Salt to taste

A pinch of sugar
½ tsp. sesame seed, powdered
½ tsp. garam masala
½ tsp. cayenne pepper (optional)

1 tsp. cumin

1 Tbsp. ghee or butter
Oil for deep-frying

METHOD:

• Peel and grate the zucchini using the fine side of a hand grater.
  
• Squeeze out the water/excess-moisture from the grated vegetable using a cheesecloth or by hand. Set aside in a bowl.
  
• Peel and boil the potatoes. Mash them into a smooth paste using butter or ghee.
  
• Add the mashed potato to the grated zucchini and mix well to a dough like consistency.
  
• Add in the flour until the mixture is soft and dry enough to roll into small balls. Avoid the urge to add excess flour. It may dry out the "meatballs".
  
• Add in all the spices listed above including the chopped red onion, garlic, ginger and chili. Knead the mixture well and form into small round balls.
  
• Deep-fry the balls in oil until golden brown. Place in a bowl lined with paper towels (helps absorb the excess fat from deep frying).
  
• To serve: Drop as many of the balls as you like in your favorite sauce and simmer for 3-5 minutes. This helps the "meatballs" absorb some of the sauce and keeps them moist. Serve warm with spaghetti or rice.

Tip: Wrap the potatoes with their skins on in paper towels. Microwave them for 3-4 minutes on high. Let stand for 2 minutes. Peel and use in recipe as described. This will save you time. You may refrigerate extra "meatballs" for 3-4 days.