Prawn Koftas with Potato Pita and Roasted Red Pepper Hummus

1. Preheat the oven to 220 ˚C
2. For the gluten-free pitas, first prepare the mashed potato. In a small saucepan over high heat, cover the potato with water and cook for 12 minutes or until soft. Drain the water and pass the potato through a drum sieve. Set mashed potato aside to cool. In a medium mixing bowl combine the mashed potato, gluten-free flour, sugar, yeast, salt, xanthan gum, water and canola oil and bring together to form a dough. Turn the dough out onto a clean floured surface and knead for 2 minutes until smooth. Cover the dough with cling film and allow to rest for 30 minutes.
3. To cook the gluten-free pitas, divide the dough into 2 equal pieces. Roll each dough piece into a flat disk of 5mm thick. Keep the working surface, hands and utensils floured to avoid the dough sticking to any of these. Place the pitas on parchment paper on a baking sheet and bake in the pre-heated oven for 3 minutes on each side. Remove from the oven and allow to cool on a cooling rack.
4. For the prawn koftas, in a medium saucepan over medium heat add the vegetable oil and sauté the red onion, sweet red pepper, garlic and jalapeno chili for 5 minutes or until slightly softened. Remove from the heat and allow to cool completely. In a medium mixing bowl, combine the cooled sautéed vegetables, prawn meat, chopped parsley, dill, and coriander, 5ml (1 tsp) of the lemon juice, cumin, ground coriander, cinnamon, and salt. Once combined, portion the mixture into 8 equal sized balls. With the palm of your hands, roll each kofta ball and then slightly flatten them to make thick patties.
5. To cook the koftas, in a medium frying pan over high heat, add the vegetable oil and cook the koftas for 2 minutes on each side until lightly browned. Remove the koftas from the heat and drizzle over of the rest of the lemon juice.
6. For the hummus, brush the sweet red pepper with vegetable oil and roast in a 220 ˚C oven for 10 – 15 minutes or until the skin has blackened. Once roasted, put the pepper in a glass bowl and cover with cling film. Set aside to cool. Once cooled, peel off the blackened skin and discard. In a jug, add the peeled roasted pepper, chickpeas, smoked paprika, lemon juice, cumin, garlic, yogurt, and salt. Using a stick blender, blend for 2 minutes or until smooth.
7. To serve, halve each pita and cut a pocket on the inside. Fill the pita half with a generous serving of roasted red pepper hummus and 2 koftas. Garnish with a sprinkling of fresh coriander and toasted sesame seeds.

TIP: Use an ice cream scoop to evenly portion each kofta.