Ingredients
For the Koftas
4 medium sized fresh corns
¼ cup cornmeal
1 shallot, minced
3 cloves of garlic, minced
1 Green chili, finely chopped
2 tablespoon Corn starch/rice flour
Salt to season
Avocado oil
Spray oil
Glaze
2 tablespoons of corn starch
1 tablespoon of water
For the Spinach Curry
3 cups Baby Spinach
1/3 cup coconut milk
1 medium onion, diced
2 green chilies, seeded and minced
1 inch of fresh ginger, grated
3 cloves of garlic, minced
Salt and Pepper to taste
Avocado Oil
Directions
Preheat the oven to 375 degrees
Remove kernels from cob, place in food processor, pulse until coarsely chopped.
Place a skillet over medium heat, drizzle with oil, once it starts to shimmer, add shallots and chilies and sauté until soft. Now add corn, and sauté until most of the water has been removed. Remove from heat and add the balance of the ingredients for the koftas, mix well, set aside. Note: Most of the water, not all.
In another skillet drizzle with oil and place over medium heat, once the oil starts to shimmer add onions, ginger and chilies and sauté until soft. Reduce the heat to low and add the washed spinach leaves and garlic. Sauté for a minute until the leaves wilt and turn the heat off. Set aside and let it cool.
Once the corn mixture is cool, form into 1 ½ inch size balls. Mix glaze and brush the corn balls and place on a parchment lined baking sheet. Place in the oven and bake for about 20 to 25 minutes. The Koftus should be golden brown.
As the koftus are baking, place the spinach mixture, along with the balance of the ingredients, into a blender and puree until smooth.
Place koftus into a serving dish and pour spinach mixture over them, let set for at least 5 minutes before serving – Enjoy –