Sesame almond and potato koftas

Serves: 12 koftas. Will vary slightly depending on the size of the potatoes you used.

Preparation: 15 - 20 minutes prep. 30 - 35 minutes cooking time. This will vary depending on the strength/type of your microwave/ove

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Sesame almond and potato koftas


  • 3 small to medium potatoes (approximately 450 grams), any type that is good for mashing
  • Quarter of a teaspoon of ground cumin
  • Quarter of a teaspoon of ground cardamom
  • Quarter of a cup of fresh coriander, washed, drained and finely chopped
  • Half a teaspoon of salt
  • 2-3 tablespoons of quinoa flour
  • 3- 4 tablespoons of soy milk (or rice, almond, oat milk if you prefer)
  • Half to three quarters of a cup of crushed almonds
  • 1 - 2 tablespoons of sesame seeds


  1. Wash the potatoes, spike them with a fork and microwave them till they are tender. Once they are cooked, cut them in half and carefully scoop the flesh out. Place the flesh into a bowl and discard the skins.
  2. Add the cumin, cardamom, coriander and salt to the potato and roughly mash everything together with a fork. Check the seasoning and form the mash into koftas.
  3. Put the flour on a small plate and the milk into a small dish.
  4. Mix the crushed almonds with the sesame seeds.
  5. Very gently roll one of the balls through the flour. Then sit it on a fork and dip it in the milk.
  6. Carefully roll it in the nuts, until it is well covered and place onto a small oven tray. It can help to use one hand for the flour and milk and one for rolling them in the nuts, this prevents the nuts from getting too wet.
  7. Repeat until all the koftas are coated.
  8. Place them in a preheated oven (180c). Bake for 20-30 minutes or until they are browned.
  9. Serve them hot, accompanied with relish, coconut yoghurt and a squeeze of lemon juice.



    If you don't wish to microwave the potatoes, you can bake them. This will take about 40 minutes though.

    The smaller the crushed nuts are, the easier they will stick to the koftas. You want them to have some crunch once cooked though, so leave them with a bit of texture still. I crush the almonds in a mortar and pestle, a few at a time.

Recipe and Photo Credit: The Kind Cook

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