Lentil & Sweet Potato Kofta

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Lentil & Sweet Potato Kofta

 

 

Pack a lunch box with a mini Middle Eastern feast of Low-fat, Low-carb

lentil and potato cakes. They're quick and easy to make.

 

 

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.

 

 

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

8 teaspoons finely chopped basil leaves

1/4 cup milk substitute

1/2 cup GF breadcrumbs

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. 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 16 balls or oval patties. Dip kofta into milk

substitute, then press into breadcrumbs to coat well. Chill for 20

minutes to set coating.

 

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.

 

 

Makes 16 to serve 4.

 

 

 

 

 

Roast Tomato Sauce

 

 

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

8 teaspoons roughly chopped 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.

 

3. Bake for 20 minutes until soft and golden. Cool.

 

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

taste. Process to a coarse sauce.

 

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

 

 

Makes about 1 1/4 cups.