Chickpea & Sweet Potato Koftas - X-post

[Guest guest]

I haven't tried this one yet, but it sounds good.

 

Karin Baumgardner

Issaquah, WA

 

* Exported from MasterCook II *

 

Chickpea and Sweet Potato Koftas - Mollie Katzen

 

Recipe By : Mollie Katzen's Vegetable Heaven (1997)

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian Zzz - Mollie Katzen

Beans & Legumes Vegetables

Low-Fat / Low-Cal Want To Try

**To Eat-Lf

 

Amount Measure Ingredient -- Preparation Method

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

3/4 pound sweet potato -- or

yam (one medium)

1 1/2 cups chickpeas, cooked

1 large garlic clove

2 scallions -- cut into 1 " pieces

2 teaspoons cumin seed -- lightly toasted

1 tablespoon fresh ginger root -- minced

1 teaspoon salt

2 tablespoons fresh lemon juice

Freshly ground black pepper -- to taste

6 tablespoons unbleached flour

1 cup peas

Vegetable oil -- or

olive oil -- for sautÈeing

 

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 sautÈ 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 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.

 

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