Red lentil kofta
Serves 4
Mouthwatering little pan-fried
patties made with red lentils, onion and garlic, and seasoned with
oregano and fresh parsley. Perfect served as an appetizer with
tzatziki or tahini sauce for dipping, added to stews, or stuffed
into pita bread with crisp salad veggies. The kofta mixture can also
be used to make delicious meatless burger patties.
1½ cups split red lentils
½ onion or 1 large shallot — chopped
2 garlic cloves — chopped
1½ tablespoons chopped fresh flat-leaf parsley
1 teaspoon dried oregano
1 tablespoon tomato paste
1½ teaspoons salt
½ teaspoon freshly ground black pepper
4 tablespoons extra virgin olive oil
SOAK the red lentils for two hours in
plenty of cold water, covered (the dried lentils will swell to
around 3 cups worth of soaked lentils). DRAIN the lentils thoroughly
and place in a food processor. ADD the onion, garlic, parsley,
oregano, tomato paste, salt and pepper. PULSE until the ingredients
are well combined and the mixture holds together, making sure not to
over-process because you don't want a paste. HEAT 2 tablespoons of
olive oil in a large frying pan over medium heat. (Please note:
it’s very important you get the oil hot to prevent any sticking.)
FORM 24 golf ball-size spoonfuls of the mixture (about 1 heaped
tablespoon each) and flatten slightly with the palm of your hand.
COOK 12 of the koftas for 4 minutes on each side. REPEAT the process
with the remaining 2 tablespoons of olive oil and 12 koftas.
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