Something between a meatball and a sausage, these are great as an appetiser for when you have guests over. But you can make a meal of chicken koftas as well with a few fresh flatbreads and a salad.

SERVES 4 // COOKING TIME 60 mins

INGREDIENTS
For the butter-bean hummus
3 carrots, peeled and chopped
1 sweet potato, peeled and chopped
150g dried butter beans, soaked overnight and cooked as per packet instructions
Juice of ½ lemon
1 clove garlic, peeled and crushed
¼ cup olive oil
Salt and black pepper
For the dip
50 ml sour cream
2 tsp honey
For the chicken koftas
4 chicken sausages, meat removed from casing
1 clove garlic, peeled and crushed
Zest of 1 lemon, juice of ½ lemon
¼ tsp cayenne pepper
¼ tsp ground cumin
¼ tsp ground coriander
¼ tsp paprika
Olive oil, to fry

METHOD
For the butter-bean hummus
1. Preheat oven to 200°C. Place carrots and sweet potato in a roasting tin. Pour over ½ cup water, cover with foil and bake for 40 minutes, until tender.
2. Combine the carrots, sweet potato, beans, lemon juice and garlic in a food processor. Blend until smooth, while slowly adding the olive oil. Season.
For the dip
1. Whisk together the sour cream and honey. Season.
For the chicken koftas
1. Combine the sausage meat with the garlic, lemon zest and juice, and the spices.
2. Use your hands to shape meatballs roughly 3 cm in diameter. Carefully thread 2 or 3 on to a skewer and place in the fridge to chill.
3. Heat the oil in a frying pan over high heat and fry the koftas, still on the skewers, for 2 minutes on each side, until browned. Then place in a roasting tin in the oven for 8 minutes, until cooked through.
4. Serve the koftas with the hummus and dip.