Chestnut and date kofta with spicy chipotle dip
A meat-free festive version of the Middle Eastern classic, this is a great way of using up leftover mash.
For the spicy chipotle dip
For the kofta
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.