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