Vegan kofta balls with tomato sauce

Kofta Balls (8 times original recipe)

Kofta Ball ingredients 

2 medium-large cauliflowers (works out to aprox 16 cups)
1 large cabbage (works out to aprox 16 cups)Try and do equal parts cabbage and cauliflower
12 cups Besan/chickpea flour
12 tsps salt
8 tsps of ground garamasala
8 tsp of cumin powder
4 tsp ground coriander
4 tsp turmeric
1 tsp cayenne pepper
olive oil to deep fry


1. Grate or process cauliflower and cabbage – I used my thermomix (this should release a lot of liquid which you should keep in the mixture)
2. add remaining ingredients and combine until this makes a sloppy mixture (roughly the consistency of mashed potato)
3. roll into golf balls sized balls and deep fry in vegetable oil until browned
4. allow to completed cool before portioning out
5. serve soaked in tomato sauce (recipe below)

Note: these will freeze well in an air tight bag or container and can be baked to heat prior to eating

Tomato Sauce recipe (6 times the original recipe)


12 400gm tins of diced tomatoes
6 140gm containers of tomato paste (or equivalent)
3 large white onions
6 tsp garamasala
6 tsp black mustard seeds
12 tsp rapadura sugar
olive oil to fry


1. dice onions and fry for a few minutes in a large pot with olive oil, garamasala and mustard seeds until aromatic
2. add the remaining ingredients and heat through, now its ready to portion out.

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