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Saturday, 1 March 2014
Red Lentil Koftas
No Meat and Potatoes I was curious about the idea of soaking the lentils before frying rather than boiling them. It makes sense because when you cook them they get so soggy. Having said that, the mixture was very soft. (Perhaps I didn't drain the lentils enough!)
I also wondered if you could soak the lentils longer. I think I did 3 hours but would like to soak them even longer. I read recently about seeds sprouting if you soak them too long. I wonder if this is the case with red lentils.
Not only did she eat her dinner but she amused us with this version of Twinkle Twinkle Little Star she learnt at school (not sure if it was in the classroom or the playground). It was accompanied by her air guitar.
Twinkle twiinkle little star
Daddy has an electric guidar
You may think he's growing old
But he just loves that rock and roll
It was a fun and delicious dinner. The koftas were also great the next day on a sandwich or just plain. Sylvia ate them the second night but by the third night she wasn't so keen. They would be perfect for a picnic. I will definitely be making the koftas again.
I am sending these to Ricki Heller's Wellness Weekends. You might also have noticed the greens on the plate in the top photo. These are the Creamy Greens with Asian Seasoning that I made as part of the recipe testing for Ricki's forthcoming cookbook. It was an amazing side dish.
Previously on Green Gourmet Giraffe:
One year ago: WW Watermelon Curry and CC Green Dal
Two years ago: PPN Cheesy Cauliflower and Bean Pasta and happy times
Three years ago: Fast track pizza with sweet potato sauce
Four years ago: PPN: Of birthdays, farewells, and noodles
Five years ago: Hospital food and mum’s cooking
Six years ago: WTSIM...Slow Food, Tambo Salad
Red Lentil Koftas
From Mediterrasian via No Meat and Potatoes
Makes about 25-30 koftas
1 and 1/2 cups dried red lentils
1/2 onion, chopped
2 cloves garlic, chopped
1 and 1/2 tbsp chopped fresh flat-leaf parsley
1 tsp dried oregano
1 tbsp tomato paste
1 and 1/2 tsp salt
1/2 tsp freshly ground black pepper
4 tablespoons extra virgin olive oil (I used rice bran oil)
Soak the lentils for 2 hours and drain well. Bung everything in the food processor (including drained lentils) and blitzing to a thick paste, scrapping down a few times. Heat about half the oil over medium heat and gently drop in handfuls - using damp hands to keep the mixture from caking on your hands. Fry patties for 4 minutes on each side until deep golden brown and crisp. Drain on paper towel. Repeat with remaining oil for remaining mixture. Serve warm or at room temperature.
On the Stereo:
Little Victories: Wild Pumpkins at Midnight