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–+ servings

Potato Kofta

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.
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A close-up of a potato kofta with cauliflower rice and yogurt dip, showcasing its rich layers and textures.
Prep Time:45 minutes
Cook Time:30 minutes
Chilling Time:30 minutes
Course
Appetizer
|
Main Course
Cuisine
Armenian

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.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
  • Mash the potatoes while they’re hot – This makes them more pliable and helps them bond better with the bulgur.
  • Knead thoroughly – Work the potatoes and bulgur well together. If using a food processor, opt for the dough attachment for better results.
  • Prep the filling ahead – Chill the filling and shape it into oblong logs slightly thicker than your thumb. Freezing the logs makes them easier to encase in the potato dough.
  • Chill before cooking – Refrigerate the koftas before baking or frying to help them hold their shape.
  • Oven-baking option – You can bake the koftas without searing them first. Simply brush them with oil on all sides and place them on a wire rack in a hot oven.
  • Make your own breadcrumbs – I prefer homemade breadcrumbs for extra crunch. Dry the bread in the oven, then process it into crumbs. Leaving the crust on adds texture and flavor.
Calories: 182kcal | Carbohydrates: 25g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 32mg | Sodium: 94mg | Potassium: 326mg | Fiber: 4g | Sugar: 1g | Vitamin A: 393IU | Vitamin C: 12mg | Calcium: 43mg | Iron: 1mg

The provided nutritional information is an estimate per serving and is not guaranteed for accuracy.

Servings: 12
Calories: 182kcal
Author: Noune DiCesare
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