kofta:
180 g russet potato (peeled and diced)
½ tbsp salt and water
45 g carrot (grated, blanch for 1 min)
25 g frozen green peas (blanch for 1 min)
15 g corn flour
0.75 g salt
7 g olive oil
malai sauce:
5 g olive oil
50 g onion (chopped)
3 g garlic (sliced)
3 g ginger (minced)
5 g tomato paste
1 g curry powder
130 g coconut milk
0.7 g salt
choy sum:
75 g choy sum (chinese flowering cabbage)
5 g olive oil
0.5 g salt and pepper
tomato chutney:
5 g olive oil
10 g onion (finely chopped)
75 g canned diced tomato
0.5 g cinnamon powder
5 g apple cider vinegar
10 g honey
0.25 g salt
0.25 g black pepper
Add the diced potato to a medium saucepan and cover with salted water.
Bring to a boil and cook until fork-tender, 10-12 minutes.
Add grated carrot and green peas to the saucepan with the potatoes and cook for 1 minute.
Drain and transfer to a large bowl.
Add the corn flour and salt to the potato carrot mixture.
Lightly mash the mixture until there are only a few lumps, and form 6-7 patties, each about 1 inch thick.
Heat a large non-stick skillet over medium-high heat with olive oil. Add the potato Kofta and cook until browned and crisp, 1-2 min each side.
Transfer the potato Koftas to a plate.
Pour the Malai sauce onto a serving dish, top with sautéed Choy Sum (Chinese Flowering Cabbage) and potato Koftas.
Serve the tomato chutney on the side, for dipping.