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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