Chickpea And Sweet Potato Koftas
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Chickpea And Sweet Potato Koftas
  Sweet    Potato    Low Fat    Vegetarian  
Last updated 6/12/2012 1:14:17 AM. Recipe ID 43100. Report a problem with this recipe.
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      Title: Chickpea and sweet potato koftas
 Categories: Beans grain, Lowfat, Vegetarian, Heaven
      Yield: 4 Servings
 
    3/4 lb Sweet potato; or yam (one
           -medium)
  1 1/2 c  Chickpeas; cooked
      1 lg Garlic clove
      2    Scallions; cut into 1"
           -pieces
      2 ts Cumin seed; lightly toasted
      1 tb Minced ginger; fresh
      1 ts Salt
      2 tb Fresh lemon juice
           Freshly ground black pepper;
           -to taste
      6 tb Unbleached flour
      1 c  Peas
           Vegetable oil; or olive oil,
           -for sautéeing
 
  NOTE: If you use frozen peas, you do not need to defrost them first.
  
  Peel and dice the sweet potato or yam, and cook it in boiling water
  until soft--about 10 minutes, depending on the size of the pieces.
  Drain well. (Or cook the whole sweet potato in the microwave until
  soft, then peel.) You should have about 1 1/2 cups of cooked sweet
  potato. Transfer to a food processor.
  
  Add all the other ingredients, except the flour, peas and oil. Puree
  until fairly smooth. (The mixture might be very thick, depending on
  the sweet potato or yam, so be patient with this process.) Transfer
  to a bowl.
  
  Stir in the flour until it is thoroughly incorporated, then gently
  stir in the peas. Form into large or small patties. To make them
  uniform or professional looking, use a 1/4-cup-capacity ice cream
  scoop or a 1/4-cup measure to scoop up the mixture. Then pat each one
  down until it is about 1/2-inch thick and 2 1/2 inches in diameter.
  
  Place a skillet over medium heat and add a little bit of oil. When
  the oil is very hot, add the patties and sauté for about 8 to 10
  minutes on each side, or until lightly browned and heated through.
  Serve hot, warm or at room temperature.
  
  Makes 16 2-1/2" patties (4 main-dish servings or 6 appetizers) Prep:
  35-40 mins.PER 4th SERVING: 247 cals, 2.3 g fat, 8.1%
  
  LUNCH: serve them in a pita with minced tomatoes and cucumbers, and
  some yogurt. BUFFET:Tomato-Fennel Consomme, Mediterranean Yogurt,
  Roasted Vegetables (375F oil and balsamic with seasonings); Figs with
  Mascarpone, Gorgonzola and Pine Nuts.
  
  BAKE (alt): If you are in a hurry and don't have the time to form
  patties and saute them, you can make this into a small casserole
  instead. Omit the flour and just spread the mixture into a lightly
  oiled 8x8-inch pan. Top with a few bread crumbs, and bake uncovered
  at 350F for about 30 minutes or until heated through.
  
  KOFTAS are little patties or balls made from ground or mashed
  vegetables. In traditional East Indian cooking, they are usually
  deep-fried and served in a creamy, savory sauce. In this recipe, the
  koftas are shaped into patties, similar to falafel, then sautéed or
  baked instead of deep-fried. These delicious little circles are also
  quite pretty: a deep shade of golden yellow, punctuated by nuggets of
  bright green peas.
  
  kitpath nov 1997
  
  Recipe 




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Recipe ID 43100 (Apr 03, 2005)

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