For the raita
½ English cucumber
1 cup Bulgarian yoghurt
1 cup fresh mint, chopped
2 tbsp grated lemon zest
For the keftas
1 packet bamboo skewers
1 can (400g) chickpeas, drained and rinsed
½ cup canned black beans
¼ cup dried breadcrumbs
½ onion, diced
½ cup chopped fresh parsley
½ cup chopped fresh coriander
½ cup chopped fresh mint
1 tsp ground cumin
1 tsp chopped fresh rosemary
1 tsp smoked paprika
sea salt flakes and freshly ground black pepper
extra virgin olive oil
1 packet flatbreads
- To make the raita, grate the cucumber, wrap it in a tea towel and squeeze out the excess water. Mix the cucumber with the remaining raita ingredients and refrigerate to serve later once chilled.
- Soak the bamboo skewers for 1 hour while preparing the keftas.
- In a food processor, pulse the chickpeas until roughly chopped and place them in a mixing bowl. Stir in the black beans and the breadcrumbs.
- Add the rest of the kefta ingredients, except the olive oil and flatbreads, and stir well. If the mixture is not wet enough to form a firm ball, add a drizzle of olive oil.
- Take a palmful of the mixture and press it around the skewer, then roll it lightly to form a sausage. You can decide how big or small you would like to have each sausage. Repeat until all the skewers are done.
- Place on a braai grid over medium-hot coals and braai for 4 – 6 minutes until cooked, turning regularly.
- Serve with your favourite warm flatbreads and zingy lemon and mint raita.
This extract is taken from the book, My Vegetarian Braai (Penguin), by Adele Maartens, which is out now.