Chickpea and Sweet Potato Koftas

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Chickpea & Sweet Potato Koftas

 

Recipe By :Mollie Katzen

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 medium sweet potato or yam -- (3/4 lb)

15 ozs cooked chickpeas -- rinsed & drained (1 1/2 to 2

cups

1 large garlic clove

2 scallions -- cut into 1 " pieces

2 teaspoons lightly toasted cumin seeds

1 tablespoon minced fresh ginger

1 teaspoon salt

2 tablespoons fresh lemon juice

Freshly ground black pepper to taste

6 tablespoons unbleached white flour

1 cup peas -- (fresh or frozen)

vegetable or olive oil -- for sauteeing

 

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 and

professional looking, use 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.

 

Yield: about 16-2 1/2 inch patties (4 main-dish servings; 6 appetizer

servings)

Preparation time: 35 to 40 minutes.

 

If you are using frozen peas, you don't need to defrost them first.

 

Alternative Method: If you are in a hurry and don't have the time to form

patties and saute them, you can make this in a small casserole instead.

Omit the flour, and just spread the mixture into a lightly oiled 8 x 8-inch

pan. Top with a few bread crumbs, and bake uncovered at 350 F for about 30

minutes, or until heated through. This will yield about 4 servings

 

For a complete menu suggestion, see pg 212.

Mollies Favorite Lunch:

Tomato-Fennel Consomme p 34

Chickpea and Sweet Potato Koftas p 79

Mediterranean Yogurt p 169

Roasted Vegetables (a big platter) p 96

Filled Figs with Marscapone, Gorgonzola, and Pine Nuts p 198

 

Source:

" Mollie Katzen's Vegetable Heaven "

 

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Per serving: 209 Calories (kcal); 3g Total Fat; (12% calories from fat); 12g

Protein; 36g Carbohydrate; 0mg Cholesterol; 544mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0

Fat; 0 Other Carbohydrates

 

NOTES : 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 flafel, then sauteed 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. For a great lunch, serve them in pitas, with minced tomatoes and

cucumbers and some yogurt. They also taste wonderful topped with

Mediterranean Yogurt (P 169).

 

 

 

 

 

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