Persian lentil koftas

Yield: 1 servings

Measure Ingredient
250 grams Lentils; cooked until tender
4 tablespoons Vegetable oil
1 \N Green chilli; chopped
3 \N Spring onions; finely shredded
1 tablespoon Ground cumin
½ tablespoon Ground coriander
4 tablespoons Chickpea flour
8 \N Pitta breads
75 grams Cucumber; cut into 1/2 inch
\N \N ; dice
1 \N Red onion; cut into 1/2 inch
\N \N ; dice
½ \N Garlic clove; crushed
4 \N Tomatoes; seeded and cut into
\N \N ; 1/2 inch dice
4 tablespoons Olive oil
½ \N Lemon; juice of
2 tablespoons Fresh coriander; chopped
\N \N Mint flavoured yoghurt


Heat oil in a frying pan, add the lentils, chilli and garlic and fry until dry.

Add the onion, cumin, coriander, salt and pepper and cook for 2 minutes.

Add the flour, reduce the heat and cook for 3-4 minutes. Place in a bowl and allow to cool overnight.

Heat the remaining oil in a frying pan, shape the lentil mix into small patties and fry until golden. Keep warm. Mix all the salad ingredients together. Toast the pitta bread, fill with the salad and koftas. Serve the mint yoghurt on the side.

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