I adore koftas and have experimented with many types in my kitchen. Popular in the Middle East and India, they're regularly made with ground meat, veggies, legumes and almost continually spices and herbs. They are generally served smothered with sauce or a gravy, though on occasion only a small amount of sauce or chutney is all this is needed. As a vegetarian, I of course don't prepare dinner meat, and you may not leave out it when you strive these little bites composed of chickpeas, potato, a little creamy ricotta cheese and a beneficiant amount of spices to in reality provoke the senses. Rather like a falafel, these are exquisite for serving in rotis or chapatis along with some leafy vegetables and a tomato chutney or possibly this solar-dried tomato paste. Perfect patio food, and they take little or no time at all to make once the potato and chickpeas are cooked.
I've protected ricotta cheese right here as I had a few inside the refrigerator that I did not want to go to waste. Yogurt will do just as well, or provide them a attempt with some gentle goat cheese.
An delivered bonus is these are baked in preference to fried, meaning much less mess and less oil. If preferred, you could shallow fry them in a few inches of oil, in batches, for about five mins, taking care to gently brown both facets. Drain on paper towels to dispose of extra oil in case you pick this method.
More little bites you are certain to enjoy from Lisa's Vegetarian Kitchen:
Brown Rice and Quinoa Cakes with Parmesan
Quinoa Goat Cheese and Parmesan Cakes
Stuffed Jalape?O Peppers with Goat Cheese and Sun-dried Tomatoes
On the top of the reading stack: The Southern Vegetarian Cookbook 
Audio Accompaniment: Brian Eno - On Land
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