Chickpeas and Sweet Potato Koftas

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* Exported from MasterCook *

 

Chickpeas and Sweet Potato Koftas

 

Recipe By : Vegetable Heaven by Mollie Katzen

Serving Size : 6 Preparation Time :0:40

Categories : Beans & Legumes Ethnic

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 medium sweet potato (ABOUT 3/4 pounds)

OR gamet yam

1 1/2 cups chickpeas, cooked

OR 1 (15 oz.) can chickpeas -- rinsed and drained

1 large garlic clove -- minced

2 scallions -- cut in 1 " pieces

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 fresh peas

OR frozen peas

vegetable oil -- for sautéing

 

*This recipe calls for 1-1/2 to 2 cups of cooked chickpeas. Adjust to your

needs.

 

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. Purée 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, us 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 an heated through. Serve hot, warm, or at room

temperature.

 

Yields: About sixteen 2-1/2 inch patties (4 main-dish servings; 6 appetizer

servings).

 

*AUTHOR'S NOTES - METHOD/INGREDIENT(S)*

If you are using frozen peas, you do not need to defrost them first.

 

Alternative Method: If you are in a hurry and do not have the time to form

patties and sauté them, you can make this into a small casserole instead. Omit

the flour, and just spread the mixture into a lightly oiled 8 " x 8 " pan. Top

with a few breadcrumbs, and bake uncovered at 350°F for about 30 minutes, or

until heated through. This will yield about 4 servings.

 

*AUTHOR'S NOTES - REGARDING DISH*

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 felafel, 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. For a great lunch serve them in

pitas, with minced tomatoes and cucumbers and some yogurt.

 

 

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NOTES : This recipe comes from the Vegetarian Library, and is brought to you via

the courtesy of the About.com website.