Red lentil Kofta


I don’t really know what kofta is supposed to be. I have a feeling it should be balls of minced lamb or something, but whenever I’ve ordered it in a vegetarian restaurant (most memorably The Waiting room in Eaglescliffe and Otto pizza- where they do a red lentil kofta pizza) it has being delightful nutty balls served with curry sauce and normally some rice.
So here’s my recipe:

100g red lentils

75g tofu

2-3 tsp med curry powder

½ tsp amchur powder (optional)

1/2 tsp cinnamon

1/2 teaspoon salt

80g mixed nuts (I used a combination of almonds, cashews and hazelnuts)

20g sunflower seeds

30g breadcrumbs



1.Boil the red lentils for 10 minutes until soft, and drain.

2.Add to a food processor along with all the other ingredients and pule until the mixture comes together- add a little water if necessary but you should get a nice thick doughy mass.


3.Form into golf ball sized balls in your hands and put on a baking tray.


4.Bake in the oven at about 200’C for 20 minutes until crisp and golden on the outside.


I served mine with some basmati rice and some keralan curry sauce I found in the cupboard. R put his in a flatbread with lettuce and more curry sauce. It was a good meal!



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