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Category: Main Course
Chickpea and Sweet Potato Koftas - TastyPlanner.com
Chef: Jentanne
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 sautéed or baked instead of deep-fried.
Recipe Source: http://familyfun.go.com/rec...
Ingredients
1 medium-sized sweet potato or yam (3/4 lb.)
2 cups cooked chickpeas (1 15-oz. can, rinsed and drained)
1 large garlic clove
2 scallions, cut into 1-inch pieces
2 tsp. lightly toasted cumin seeds
1 tbsp. minced fresh ginger
1 tsp. salt
2 tbsp. fresh lemon juice
freshly ground black pepper to taste
6 tbsp. unbleached white flour
1 cup peas (fresh or frozen)
Vegetable or olive oil for sautéeing
Instructions
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 sauté for about 8 to 10 minutes on each side, or until lightly browned and heated through.
Serve hot, warm or at room temperature. Makes 4 main-dish servings or 6 appetizer servings.
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