Today on the blog we have an absolutely vegetarian recipe for you all, Kofters are full of protein and vegetables and are so filling. You can make them for many reasons and they really don't take long to make either. If you're having a party, you could make them just before your guests arrive, so they are warm.
What you need
1 small onion peeled and finely chopped.
1 clove of garlic peeled and finely chopped
1 carrot, peeled and grated
One stick of celery, trimmed and finely chopped
1/4 teaspoon of chilli flakes
1 tablespoon of curry powder
125 g of split red lentils
300 mls of vegetable stock
1 tablespoon of tomato purée
100 g of fresh breadcrumbs
50 g of cashew nuts - finely chopped
1 tablespoon of fresh coriander, finely chopped
One egg, beaten
Salt and pepper
Garam masala to sprinkle on the top
How you make it
Make sure all of your vegetables are finely chopped or grated because of the smaller the better for these Kofters. Add 2 tablespoons of Oil in a large saucepan, then add the onion and garlic and gently fry until the onion is transparent. Add the carrots and celery and chilli and fry for a further five minutes keep stirring and gradually add the curry powder and the lentils. Cook this gently for a further few minutes.
Add the stock and the tomato purée and bring it on to boil, then reduce the heat and let it simmer for 20 minutes or until the lentils are tender. Make sure you cover it with a lid so that you don't lose any of the water as it is cooking.
Remove it from the heat and let leave it to cool slightly then add the breadcrumbs, nuts, coriander, egg and seasoning. Mix it well and will leave it to cool a little bit before shaping into rounds about the size of golf balls the mixture will be quite soft and maybe a bit sticky so you can use to spoons to make into the shape of the rounds this if necessary.
Place the balls on a greased baking sheet drizzle with the remaining oil and sprinkle with a little garam masala to taste. Put them in the preheated oven for 15 to 20 minutes or until piping hot and slightly golden.
When they are cooked, you can leave them to cool or eat them warm with a nice selection of dips. These make a fab side dish to an Indian meal or as part of a buffet at a party. They are full of goodness because you have the vegetables in there as well as the red lentils which will give you protein. I learnt to make these at Chequers Cookery School In Deal, Kent
Friday, 5 May 2017
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