- 1 large tomato, roughly chopped
- ½ red onion, roughly chopped
- 8 garlic cloves, peeled and left whole
- splash soy sauce
- 1 tsp chipotle chilli paste
- splash red wine vinegar
- 100g/3½oz pitted dates
- 100g/3½oz cooked, peeled chestnuts
- 500g/1lb 2oz mashed potato
- 2 medium free-range eggs
- 250g/9oz potato flour
- 150g/5½oz dried breadcrumbs
- sea salt and freshly ground black pepper
- Preheat the oven to 180C/160C Fan/Gas 4.
- For the spicy chipotle dip, mix all the ingredients together in a roasting tin. Bake for 20 minutes, or until softened. Set aside to cool.
- Meanwhile, for the kofta, put the dates and chestnuts in a food processor and blend to a chunky paste. Set aside.
- In a large bowl, mix the mashed potato with the eggs and potato flour to form a soft dough. Season with salt and pepper.
- Divide the potato dough into 12-16 equal portions and roll into balls. Flatten the ball into a disc in your palm and press a large pinch of the chestnut date mixture into the centre, closing the potato dough over the top. Use your hands to roll into a little, filled kofta, then roll the kofte in the breadcrumbs. Repeat with the remaining mixture.
- Heat a deep-fat fryer to 180C , or until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully, using a slotted spoon, lower the kofta into the fryer in small batches. Cook for 2-3 minutes, or until golden-brown. Lift the kofta out with a slotted spoon and drain on a plate lined with kitchen paper, then transfer to a serving plate.
- Put the roasted dip mixture in a food processor and blend until smooth but with some texture. Spoon into a bowl and serve with the kofta.