Crispy Prawn Kofta With Fresh Chickpea Salad
Prawn kofta are Middle Eastern-inspired patties that blend tender mashed potatoes with succulent chopped prawns, fragrant ginger, coriander, and warming cumin. The mixture is shaped, coated in flour, and pan-fried until golden and crispy on the outside while remaining moist within. Served alongside a vibrant, no-cook chickpea salad loaded with fresh spinach, tomatoes, and bright lemon juice, this dish delivers contrasting textures and bold flavors. Perfect for weeknight dinners or casual entertaining, prawn kofta suits anyone seeking a quick, protein-rich meal that feels restaurant-worthy. The combination of crispy exterior and tender potato-prawn interior, paired with the fresh, zesty salad, makes this version stand out from heavier meat-based kofta. Serve warm as a main course with flatbread or rice to soak up the salad dressing.
Ingredients
- ¼ cup all-purpose flour
- 1 whole green chilli, finely chopped
- 1 ½ lb potatoes, peeled, chopped
- ½ cup coriander, fresh, finely choppedparsley, fresh1:1herbs
mild flavor shift, less aromatic
- 2 tsp fresh ginger, finely grated
- 1 ½ tsp ground cumin
- 1 lb canned chickpeas, rinsed, drained
- 2 tbsp lemon juice
- 7 oz tomato medley, chopped
- 2 oz baby spinach leavesrocket1:1greens
peppery instead of mild
- ¼ cup olive oil
- 9 oz small cooked shrimp, chopped
Instructions
- 1
Place potatoes in a large saucepan and cover with cold water. Bring to boil over medium-high heat and cook uncovered until tender, about 15 minutes. Drain and mash.
- 2
Stir ginger, chilli, shrimp, cumin, and coriander into mashed potatoes. Season with salt and pepper.
- 3
Using one quarter cup of mixture at a time, shape into 12 kofta-shaped patties. Coat in flour on a plate.
- 4
Heat oil in a large frying pan over medium-high heat. Cook kofta, turning, until golden and heated through, about 5 minutes.
- 5
While kofta cook, combine spinach, chickpeas, tomato, lemon juice, and remaining oil in a bowl.
- 6
Serve kofta with salad.
Tips
Mash potatoes thoroughly and let cool slightly before mixing with prawns and spices. This prevents the heat from cooking the delicate prawns and helps the mixture hold together when shaping.
Don't skip the flour coating. It creates a golden, crispy crust that contrasts beautifully with the tender interior and prevents the kofta from falling apart during cooking.
Prepare the salad components ahead but dress only just before serving. This keeps the spinach crisp and prevents the salad from becoming watery or wilted.
Good to Know
Cooked kofta keep refrigerated in an airtight container for 2 days. Reheat gently in a frying pan over medium heat. The salad is best consumed fresh.
Shape kofta patties up to 4 hours ahead and refrigerate on a parchment-lined tray. Cook from chilled just before serving. Prepare salad components separately; combine and dress moments before plating.
Serve warm alongside flatbread, naan, rice, or a grain base. Accompany with plain yogurt or tzatziki for dipping. A crisp white wine or lager complements the fresh salad and seafood.
Common Mistakes
Overwork the potato mixture when stirring in prawns and spices to avoid tough, dense kofta.
Cook the kofta at too high a heat to avoid burning the exterior before the interior heats through.
Dress the salad too far ahead to avoid soggy spinach and watery consistency.
Substitutions
mild flavor shift, less aromatic
FAQ
Can I make prawn kofta ahead of time?
Yes. Shape uncooked kofta patties, cover, and refrigerate up to 4 hours. Cook from chilled just before serving. Cooked kofta can be stored refrigerated for 2 days and reheated gently in a frying pan.
What if I don't have fresh coriander?
Substitute an equal amount of fresh parsley for a milder herb flavor, or use fresh mint for brightness. Dried coriander is not recommended as it lacks the fresh aromatic quality essential to this dish.
Can I freeze prawn kofta?
Freeze uncooked shaped kofta on a tray, then transfer to a freezer bag for up to 3 months. Cook from frozen, adding 2-3 extra minutes to cooking time. Do not freeze cooked kofta as texture deteriorates significantly.