Rice and Spinach Kofta
Here is a very simple and quick recipe for Rice and Spinach Kofta. It is a perfect recipe for your leftover rice.
Yield: Makes about 20 Kofta
- 3 cups cooked rice
- 350 g fresh spinach, finely chopped
- 1/4 cup dried coriander
- 1/4 cup dried basil
- 1 small onion, finely chopped
- 3 eggs
- 5 garlic cloves, diced
- 1/4 teaspoon turmeric powder
- 5 tablespoons cooking oil
- 2/3 cup shredded mozzarella cheese
- 1/3 cup grated parmesan cheese
- salt & pepper to taste
Heat the oil in a non-stick pan over medium heat. Add the onions and saute until slightly golden. Add the garlic and saute for 2 minutes. Add the turmeric powder, dried basil, dried coriander and spinach; mix well. Cook over medium-low heat until all the liquid is absorbed, stirring occasionally.
In a large bowl, combine the cooked rice, spinach mixture, eggs, mozzarella cheese, parmesan cheese, salt and pepper to taste.
Preheat oven to 360 degrees F. Spray a baking dish with cooking spray. Using your hands, form the mixture into golf-ball size balls. Place them into baking dish and bake in oven for 10-15 minutes or until firm. You can serve with marinara sauce on the side.
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