Australian Gourmet Traveller - (09)September 2020 (1)

MAKEITAMEAL

Servethekoftasandaïoliinwrapswith

saladleavesfora moresubstantialmeal.

Zucchinikoftas SERVES 4

250 gmwashedpotatoes,

halved

500 gmzucchini,coarsely

grated

1 longgreenchilli,finely

chopped

4 springonions,finely

chopped

90 gm(½cup)riceflour

Sunfloweroil,forshallow-

frying

Lemonwedges,toserve

SMOKYTOMATOAÏOLI

2 tbspchoppedsun-dried

tomatoes

½ tspsmokedpaprika

A pinchofchillipowder

1 clovegarlic,chopped

½ cup (150gm) mayonnaise

1 Placepotatoesina small

saucepan,coverwithwater

andbringtotheboil.Cook

untiltender(20minutes).Drain,

returntothepanand coarsely

mashwitha fork.

2 Meanwhile,tomakesmoky

tomatoaïoli,placetomatoes

ina smallbowlandcoverwith

boilingwater.Setasideto

soften(12minutes),thendrain.

Blendorprocesstomatoes,

chilli,garlicandmayonnaise

untilsmooth.Seasontotaste.

3 Placegratedzucchiniin

a cleanteatowelandsqueeze

oversinktoremoveexcess

moisture.Transferzucchinito

a large bowl with chilli, potato,

springonionandriceflour.

Seasontotaste and mix well

tocombine.

4 Heat2cmofoilina large

fryingpanoverhighheat.

Shape¼-cupmeasuresofthe

zucchinimixtureintoovalsto

make 12 intotal.Shallow-fry,

inbatches,untilgoldenand

crisp(6minutes).Removewith

a slottedspoonanddrain.

5 Servekoftaswithaïoliand

lemon wedges for squeezing.

Fast

38 GOURMET TRAVELLER