Chickpea Koftas with Sour Cream Dip

These little morsels are best served warm but are equally tasty cold. They’re great for lunch boxes too.

Makes approximately 36

1 can chickpeas drained and rinsed
1 pack My Secret Kitchen Red Pepper Cheese Ball Mix
2 tbsp mayonnaise
1 medium egg
75g tasty Cheddar cheese (grated)
1 tbsp olive oil
2 tsp My Secret Kitchen Chipotle & Lemon Spiced Sea Salt (ground)
cocktail sticks
300g natural yogurt
3 tbsp parsley (finely chopped)

Preheat oven to 190^oC (gas mark 5). Mash the chickpeas until they become a lumpy paste. Add the grated cheese and the Red Pepper Cheese Ball Mix. Then add the salt and mix together. Add the mayonnaise, egg and olive oil and mix until thoroughly combined. Place in the fridge and chill for 1 hour.

Take a dessert spoonful of the mix and form it around a cocktail stick to make a kofta. Place each kofta on a greased baking tray and bake for 10-12 minutes.

To make the dip, simply mix the yogurt with the chopped parsley.

Recipe variations:
*    Add 100g of minced chicken, use skewers made of lemongrass instead of the cocktail sticks and bake for 15-20 minutes.
*    Use the recipe to make your own veggie burgers (with added nuts or seeds), or layer with vegetables for a terrine.

Planning ahead:
*    Prepare the koftas 24 hours in advance and chill until ready to bake.
*    The cooked koftas are suitable for freezing.