Kickin' Sweet Potato Koftas with Mango Raita
- Ready In:
- 45mins
- Ingredients:
- 20
- Serves:
-
4
ingredients
-
For the Koftas
- 2 medium sweet potatoes (about 1 lb)
- 1⁄2 cup red lentil, dry (about 1 1/4 cup prepared)
- 1⁄4 cup minced dates
- 1⁄4 cup toasted coconut, finely chopped (you want the coconut to match the size of the other minced ingredients, so chop very finely)
- 2 tablespoons minced garlic
- 2 tablespoons fresh ginger, grated
- 2 tablespoons minced jalapeno peppers
- 1 teaspoon ground cumin
- 1⁄2 teaspoon toasted sesame seeds
- 2 tablespoons chopped cilantro
- 1 dash salt and pepper
- 2 tablespoons cornstarch
- 1⁄4 teaspoon baking powder
- 1⁄2 cup light coconut milk (optional)
-
For the Raita
- 3⁄4 cup mango chutney
- 1 tablespoon lime juice
- 1 cup plain yogurt
- 1⁄2 teaspoon salt
- 1 tablespoon canola oil
- 1 tablespoon black mustard seeds
directions
- ***For the Koftas***.
- Preheat oven to 400 degrees.
- In a small pot, bring 1 1/2 cups of water to a boil; add the red lentils, cover and simmer for about 30 minutes or until the lentils are soft.
- Remove lentils from heat and cool.
- Peel sweet potatoes and dice them into 1/2 inch cubes.
- In a medium pot, bring about 3 cups of water to a boil; add sweet potato (water should cover potato) and simmer until tender.
- Drain and mash.
- Allow mashed potatoes to cool.
- Combine cooled lentils and mashed sweet potato with the rest of the ingredients and mix thoroughly.
- Note: depending on the potatoes, it may be necessary to add a little water or coconut milk (1 tablespoon at a time) to the mixture if it is too dry to form into balls.
- Using a small scoop or a tablespoon, form 1 inch balls and bake 1 inch apart non-stick baking sheet for about 30 minutes.
- The koftas will be golden and wonderfully fragrant.
- ***Forthe Raita***.
- Heat oil in a small skillet over medium heat.
- When oil is good and hot, add mustard seeds; stir and continue to cook them until they pop.
- In a medium size bowl, combine all ingredients.
- It's best to let this mixture rest for about 30 minutes in the refridgerator so the flavors can develop.
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RECIPE SUBMITTED BY
rsarahl
United States
I am a wife and mom of 2 vibrant little boys. They love to create and cook in the kitchen... I love their curiosity and willingness to try new foods and techniques as I introduce them.
I love to cook... always have. Thanks to my father for this culinary passion! While I am addicted to collecting cookbooks, my dad taught me to experiment in the kitchen and gave me the gift of knowing that creative cooking doesn't have to come from a book.