Tuesday, 3 December 2013

Lentil Koftas

These are the lentil koftas that I used in our Mezze Platter yesterday. The recipe below is doubled. I like to freeze half for a another  meal. 

The koftas are perfectly spiced and will impress herbivores and carnivores alike!

Lentil Koftas 


1 can of lentils, rinsed and drained

1 can of red kidney beans, rinsed and drained
1 red onion, finely chopped
4 cloves of garlic, quartered
1/2 cup of fresh Italian parsley

1/2 cup walnut pieces
2 teaspoons of ground cumin

1 teaspoon of cumins seeds (optional)
2 teaspoons of ground coriander
1 teaspoon of cinnamon
2 teaspoons of salt
1 cup of flour - I used chickpea flour, any kind will do
1/4 cup of olive oil


1. Place all kofta ingredients (except olive oil) in a large food processor and pulse until combined (not overly pulsed or else it’ll become liquidy). If you don't have a food processor, just mix all indredients in a bowl and mash beans with a potato masher or pestle.

2. Form mixture into small oval shapes using two spoons or flat patties

3. In a large nonstick pan, heat oil over medium-high heat and pan-fry koftas until nicely browned. Remove from pan and drain.

Serve with salad and your choices of breads and dips. 

kofta burger!

Enjoy xx

No comments: