November 10, 2011
One of the things I miss about living in Urbana-Champaign, Illinois is Monday night all-you-can-eat Krishna dinners at the Channing-Murray Foundation/Red Herring. I recently made vegetable kofta balls, which were frequently served at the dinners. Here is the recipe I used: Baked Kofta Balls. Basically it is grated vegetables, flour, and spices. I was really surprised at how well the balls held together without any eggs or egg substitute. Along with grated cauliflower, I chopped up some sauerkraut that Julie made recently, since we didn't have any cabbage. I'm sure any vegetable will work—I plan on trying it with winter squash.