Kathya's Recipe Submission--MC Formatted

[Guest guest]

Kathya -- I have to say that yours is the most nicely formatted recipe I have

seen on a list that's not from MC! I have gone ahead and MC formatted it for

everyone so it will be importable.

 

We do appreciate recipe submissions -- that's what we're here for, after all,

but, yes, it is a MasterCook list, and recipes posted on the list should be in

MC format.

 

Thanks!

 

 

* Exported from MasterCook *

 

Chickpea & Sweet Potato Koftas

 

Recipe By :Vegetable Heaven by Mollie Katzen

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 medium sweet potato or yam -- (3/4 lb)

1 15 oz can cooked chickpeas -- rinsed & drained (1 1/2 to 2 cups)

1 large garlic clove

2 scallions -- cut into 1 " pieces

2 teaspoons lightly toasted cumin seeds

1 tablespoon minced fresh ginger

1 teaspoon salt

2 tablespoons fresh lemon juice

Freshly ground black pepper to taste

6 tablespoons unbleached white flour

1 cup peas -- (fresh or frozen)

vegetable or olive oil for sautéeing

 

Peel and dice the sweet potato or yam, and cook it in boiling water until

soft--about 10 minutes, depending on the size of the pieces. Drain well. (Or

cook the whole sweet potato in the microwave until soft, then peel.) You should

have about 1 1/2 cups of cooked sweet potato. Transfer to a food processor. Add

all the other ingredients, except the flour, peas and oil. Puree until

fairly smooth. (The mixture might be very thick, depending on the sweet potato

or yam, so be patient with this process.) Transfer to a bowl. Stir in the flour

until it is thoroughly incorporated, then gently stir in the peas. Form into

large or small patties. To make them uniform or professional looking, use a

1/4-cup-capacity ice cream scoop or a 1/4-cup measure to scoop up the mixture.

Then pat each one down until it is about 1/2-inch thick and 2 1/2 inches in

diameter. Place a skillet over medium heat and add a little bit of oil. When the

oil is very hot, add the patties and sauté for about!

8 to 10 minutes on each side, or until lightly browned and heated through.

Serve hot, warm or at room temperature. Makes 4 main-dish servings or 6

appetizer servings.

 

 

 

Source:

" submitted to Veg-Recipes on 8/27/99 by Kathya Singh

<ksingh "

 

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Per serving: 5 Calories (kcal); trace Total Fat; (1% calories from fat); trace

Protein; 1g Carbohydrate; 0mg Cholesterol; 534mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

NOTES : MY NOTES: To make it easy, I microwaved the sweet potato until soft,

then peeled it, and added it to the chickpeas in a big bowl. I pureed it with

my Braun stick blender. If you don't like strong flavors, reduce the amount of

cumin by half. I love cumin yet found the 2 teaspoons too overpowering. I

made half the batch into patties, and the other half into balls. I used a deep

fat fryer to fry the " balls " , and a non-stick griddle sprayed with olive oil to

pan fry the patties. My family preferred the fried version. Next time I plan

to pan fry in a little more oil. You could stuff half a pita with the koftas

(like if you're making falafel), add chopped greens and tomatoes, and drizzle

with some kind of salad dressing. Or serve the patties as part of an Indian

meal.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0