Chickpea and sweet potato koftas

Posted on: December 2nd, 2009 by admin 1 Comment

Mollie Katzen is one of our favorite foodies. Her recipes are so fresh and healthy they just make sense. Everything we make from books of hers always turns out great and tastes like a new version of something already familiar and homey.

We eat these like veggie burgers, on a bun with salad, tzatiki and cheese. But koftas are essentially Indian so you can serve these with rice and yoghurt. It’s great to make a bunch, freeze them and warm them up in the oven later.

  • 1 medium-sized sweet potato
  • 1 1/2 to 2 cups cooked chickpea (1 can)
  • 1 large clove garlic
  • 2 scallions, diced
  • 2 tsp lightly toasted cumin seeds
  • 2 tsp fresh ginger, minced
  • 2 Tbs fresh lemon juice
  • Salt and pepper to taste
  • 6 Tbs unbleached white flour
  • 1 c peas (fresh or frozen)

Peel and dice the sweet potato and cook it in boiling water until soft (about 10 minutes, depending on the size of the pieces). You should have about 1 1/2 cups of cooked sweet potato. Transfer to a food processor or blender.

Add all other ingredients, except the flour, peas, and oil. Purée until fairly smooth. (The mixture will be very thick, so be patient!) Transfer to a bowl. Stir in the flour until thoroughly incorporated, then gently stir in the peas. Form into patties.

Place a skillet or heavy based saucepan over medium heat and add a little bit of vegetable oil. When the oil is really hot, add the patties, and sauté for about 8 to 10 minutes on each side, or until lightly browned and heated through. Serve with rice or salad or on burgers!

Original recipe: Mollie Katzen’s vegetable heaven.

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