Lentil & Sweet Potato Kofta

[Guest guest]

These are quite tasty and easy to make. I strongly recommend making

more sauce than the recipe as it doesn't make enough for the number of

koftas. Also extra crumbs may be needed to make the kofta mixture firm

enough to form into balls or patties.

 

 

Lentil & Sweet Potato Kofta

 

 

500 g (17 1/2 oz) sweet potato, peeled, chopped

2 teaspoons olive oil

1 small onion, diced

1 clove garlic, crushed

1 teaspoon ground cumin

1 teaspoon ground coriander

two 400 g (14 oz) cans lentils, drained, roughly mashed

1 egg substituted (binder)

2 tablespoons (8 tsp) finely chopped fresh basil leaves

salt and pepper, to taste

1/2 cup GF breadcrumbs -OR- rice crumbs

1/2 cup rice bran oil, for frying

 

mixed salad leaves and lemon wedges, to serve

" Roast Tomato Sauce " , to serve (recipe follows)

 

 

1. Steam sweet potato in a covered saucepan over boiling water for 8

minutes until just tender (alternatively microwave - see below). Drain

well. Transfer to a mixing bowl and roughly mash.

 

2. Heat olive oil in a small frying pan over moderate heat. Cook onion

for 5 minutes, stirring, until soft. Add garlic and spices; cook 1

minute more. Add mixture to sweet potato with lentils, egg substitute

and basil; mix well to combine.

 

3. Shape mixture into balls or oval patties. Roll kofta breadcrumbs to

coat well.

 

4. Heat oil in a wok or frying pan over moderate heat. Cook patties in

batches for 2 minutes each side until golden brown. Drain well on

paper towels. Serve warm or cold with salad leaves, lemon and sauce.

 

 

 

NOTE: To microwave sweet potato, place in a shallow microwave-safe

bowl; cover. Cook on HIGH (100%) for 5 minutes until soft. Drain off

any liquid thoroughly before mashing. Dry lentils on paper towels to

remove excess moisture.

 

 

 

Serves 4 - 6.

 

 

 

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Roast Tomato Sauce

 

 

250 g (9 oz) baby roma -OR- large cherry tomatoes, halved

2 tablespoons (8 tsp) roughly chopped fresh basil leaves

salt and black pepper, to taste

 

 

1. Preheat oven to 180 C (350 F)/160 C (320 C)fan forced.

 

2. Place tomatoes, cut-side up, on a baking tray. Bake for 20 minutes

until soft and golden. Cool.

 

3. Place in a food processor with basil, salt and black pepper to

taste. Process to a coarse sauce.

 

Refrigerate leftovers, covered, in a non-metal, container.

 

 

Makes about 1 1/4 cups.