Potato Kofta Pockets With Tomato Curry Sauce

Ready, Set, Cook! Special Edition Contest Entry -- Meatballs are so hot right now so this is a Middle Eastern potato "meatball" in a beautiful, tasty and aromatic red curry sauce. It's glorious! I love to experiment with making meatball out of interesting ingredient combinations and the Simply Potato mashed potatoes were a perfect fit. The sweet potatoes can be subbed in also.

• Ready In: 50 mins
• Serves: 4-6
• Yields: 8 filled pita halves

Ingredients

• 2  cups  Simply Potatoes Traditional Mashed Potatoes
• 1  cup red lentil, cooked coarsely mashed
• 1⁄4 cup golden raisin, minced
• 1  egg
• 2  tablespoons garlic, minced
• 2  tablespoons fresh ginger, grated
• 2  tablespoons  jalapeno peppers, minced
• 1  teaspoon ground cumin
• 2  tablespoons cilantro
• 1⁄4 teaspoon sea salt
• 1⁄4 teaspoon black pepper
• 2  tablespoons red curry paste
• 1  cup  marinara sauce
• 1⁄4 cup mango chutney
• 2  tablespoons white wine vinegar
• 2  bacon, slices browned crumbled
• 2  tablespoons sun-dried tomatoes, chopped packed in olive oil
• 1⁄4 cup green onion, diced
• 6  pita pockets, halved and warmed in 200 degree oven

Directions

1. Prepare koftas by combining mashed potato and lentils with the raisins, egg, garlic, ginger, jalapeno, cumin, cilantro, salt and pepper. Mix thoroughly. Using a small scoop or a tablespoon, form 1 inch balls and bake 1 inch apart non-stick baking sheet for about 30 minutes.
2. Meanwhile, heat a large heavy-based saucepan over medium heat. Add curry paste. Cook for 2 minutes, stirring, or until aromatic. Add Marinara sauce, chutney, vinegar, bacon, and tomatoes. Heat until warmed through and simmering over low heat.
3. Add the koftas to the curry sauce and gently coat the koftas.
4. Assemble dish by filling each warm pita half with koftas and sauce and sprinkling with green onions before serving.