Prep 15 mins
Cook 30 mins
A vegetarian delight that happened one night when I was craving sweet potato and something kind of curried! Other vegetarian koftas use green peas, but the red lentils deliver a nutty flavor and creamier texture that is out of this world. The sweet and sticky dates, coupled with the toasted coconut just push these little treats right over the top! Serve with basmati rice and extra mango chutney for a sensory feast!
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
- ***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.
This is so tasty! Especially the mango raita, it is really quick and easy to prepare. It can be made with other dishes too.
this was an awesome recipe!!!!! changed a few things mostly by accident. I added sugar and cumin seed to the raita and didn't use the chutney. Turnes out great.