2 cups grated pumpkin
2 Tbs rice flour
2 Tbs ground almonds
1/2 cup ricotta
2 tsp fresh ginger, finely chopped
1 tsp ground turmeric
1 tsp chilli, finely chopped
2 Tbs fresh coriander, finely chopped
Yoghurt, roti, lemon, extra coriander and chilli to serve
In a large bowl, put the pumpkin, flour, almonds, ricotta, ginger, turmeric, chilli and coriander. Whisk an egg with a fork and add. Add salt to taste and mix all together thoroughly.
Heat a large heavy based fry pan. Add just enough oil to cover the base. Shape the mixture into small balls. This may be easier with wet hands. Slightly flatten each kofta then cook for 3-4 minutes on each side or until golden. Serve hot with a squeeze of lemon, yoghurt and warmed roti. Extra chopped chilli and coriander can be offered.