Potato Kofta: A Vegetarian Twist on Classic Kiev Kotlet
This potato kofta is a vegetarian take on the classic Kiev kotlet. Originally, I created it as an alternative for non-meat eaters, but it has since taken on a life of its own—loved by everyone who tries it.
Made with a dough of mashed potatoes and fine bulgur, these koftas are stuffed with a flavorful goat cheese and spinach filling, lightly breaded, and oven-baked to golden perfection. They’re a delicious cross between potato kibbeh and potato croquettes—crispy on the outside, with a rich, savory center.
For the whole menu idea, start with a refreshing Shaved Cauliflower Salad to awaken the palate. For the main course, savor the comforting flavors of potato kofta—crispy on the outside, soft and flavorful inside, served with a tangy yogurt sauce. Pair it with a side of chive compound butter or tarragon butter to add a gourmet touch to warm bread. Alternatively, try our family-favorite Chicken Kiev for a satisfying, buttery main. End on a sweet note with Popoque Walnut Waffle Cookies, perfectly paired with a cup of aromatic Tarragon Syrup for a unique and refreshing finish.
Table of Contents
What’s great about this recipe
Grocery and Pantry List
Notes & Substitutions
To make this plant-based only and vegan friendly, substitute the cheese with cooked chickpeas. Mash some of the chickpeas and keep some whole. I also like to add nutritional yeast to the filling which provides a deep umami flavor.
You can skip the breading part or use a cornstarch slurry (thick uncooked cornstarch-water paste.)
Time Required:
Bake in a 400°F (200°C) preheated oven.
Special Tools to Use:
How to Make Potato Koftas
Step 1: Preparing the Shell Dough
Rinse the bulgur thoroughly under running water. Transfer to a bowl, pour hot water over it, and let soak for 10 minutes.
Peel potatoes and cut into large cubes. Place in a pot and cover with cold water.
Bring water to a boil, add salt, then reduce heat and simmer until potatoes are fork-tender (15-20 minutes).
Drain the potatoes, mashing with a potato ricer or masher while the potatoes are still warm.
Combine the mashed potatoes with the soaked bulgur, kneading by hand until it forms a homogeneous dough.
Alternatively you can knead the dough in a food processor.
Season with salt, herbs, and spices of your choice. Drizzle with oil and incorporate cornflour. Set aside.
Step 2: Making the stuffing
Heat olive oil in a sauté pan.
Add chopped onions, wilted spinach, chickpeas, and goat cheese.
Allow the stuffing to cool completely before using.
***For a plant-based alternative, use cooked or canned chickpeas with nutritional yeast instead of cheese.
Step 3: Forming the Koftas
Divide the potato dough into equal balls (approximately 100g each).
Portion the stuffing into the same number of parts and shape each into an oblong sausage.
Dust your work surface with cornflour or potato starch.
Flatten each potato dough ball into a round disk.
Place the filling in the center of each disk.
Carefully fold the edges of the dough over the filling, fully enclosing it.
Moisten the ends with water and shape them into a torpedo form.
Chill the koftas for 15 minutes to firm.
Step 4: Coating and Cooking
For an extra crispy exterior, place the shaped koftas in the freezer briefly to firm up.
Dip each kofta into beaten eggs, then coat evenly with breadcrumbs.
Preheat the oven to 400°F (200°C).
Heat oil in a skillet over medium-high heat.
Brown the koftas on all sides for 2-3 minutes, turning occasionally until golden and crisp.
Transfer the browned koftas to a baking sheet.
Finish cooking in the preheated oven for 20-30 minutes, until fully cooked and golden brown
What goes well with the Koftas
Tips and Wisdom from Cafe Osharak
More Recipes to Try from Cafe Osharak
If this recipe hit the spot, be sure to explore more dishes using potatoes: Hasselback potatoes, Oyster Mushroom Potato Gratin, and Potato Smashers. Each one is a family favorite that I can’t wait for you to try. Let me know how they turn out for you!
Red Lentil Koftas
Rice Tolma
Armenian Gata
Loved this potato recipe or any other from my blog? Leave a 🌟 star rating and share your experience in the 📝 comments below. Your feedback means a lot!
Potato Kofta
Ingredients
Filling
- 1 tbsp olive oil
- 1 small onion finely chopped
- 1 cup wilted spinach chopped
- ½ cup goat cheese or mashed chickpeas for a vegan option
- Salt & pepper to taste
Potato Shell Dough
- 1 cup fine bulgur #1
- 3 large potatoes peeled and cubed
- Salt to taste
- 2 tbsp olive oil
- 2 tbsp cornstarch or potato starch
- Herbs & spices savory, oregano, thyme, or your choice
Coating & Cooking
- 2 eggs beaten (or cornstarch-water paste for a vegan option)
- 1 cup breadcrumbs
- Oil for pan-frying
Instructions
Make the Filling
- Heat olive oil in a pan over medium heat.
- Sauté onions until soft, then add spinach and cook until wilted.
- Stir in goat cheese (or mashed chickpeas for a vegan version).
- Let the filling cool completely.
Prepare the Shell Dough
- Rinse the bulgur under running water, then soak in hot water for 10 minutes.
- Boil the potatoes in salted water until fork-tender (15-20 minutes). Drain.
- Mash the potatoes while warm using a ricer or masher.
- Combine mashed potatoes with soaked bulgur, kneading until a smooth dough forms. (A food processor with a dough attachment can be used.)
- Season with salt, herbs, and spices. Mix in olive oil and cornstarch. Set aside.
Shape the Koftas
- Divide the dough into equal portions (~100g each).
- Shape the filling into oblong logs.
- Flatten each dough portion into a round disk and place the filling in the center.
- Fold the dough over the filling, sealing the edges. Shape into a torpedo form.
- Chill for 15 minutes to firm up.
Coat & Cook
- For extra crispiness, briefly freeze the koftas before coating.
- Dip each kofta in beaten eggs (or cornstarch-water paste), then coat with breadcrumbs.
- Preheat the oven to 400°F (200°C).
- Heat oil in a skillet and brown the koftas on all sides (2-3 minutes).
- Transfer to a baking sheet and bake for 20-30 minutes until golden brown.
