fbpx
Kofta-Delalicious
Food

Quick and easy koftas

A delicious kofta recipe from Sinead Delahunty of  Delalicious, suitable for meat eaters and vegetarians alike.

Sinead says: “This kofta recipe is a version for all: meat lovers, vegans and vegetarians. Or if you are a meat lover and want to add some more flavour, why not try a 50:50 version of mince to lentils? Koftas are extremely versatile once you have something to bind the ingredients with like minced meat or blitzed lentils. The extra additions to add flavour, spice or colour are all up to you. Breadcrumbs or blitzed oats can be used as an additional binding agent but are not essential if you don’t have them to hand. The only advantage is that breadcrumbs or oats result in a sturdier kofta.

“Koftas go well simply on their own, dunked in a hearty tomato sauce, cooled off in a cucumber and yoghurt dip or added to a salad or pitta like falafel.”

Makes 12

You will need:

  • 500g minced lamb/beef or 200g raw green/brown lentils
  • 1 tsp ground cumin
  • 1 tsp sea salt
  • 1/2 tsp brown pepper
  • 2 tbsp fresh parsley, roughly chopped
  • 2 tbsp fresh mint, roughly chopped
  • 100g feta cheese, diced (vegan option: tofu)
  • 2 tbsp lemon zest
  • 2 eggs, beaten (vegan option: 2 tbsp milled linseed & 5 tbsp water)
  • 100g breadcrumbs or blitzed oats

Method:

  1. If using lentils: rinse under running water and cover with 450ml water. Bring to a boil, cover and reduce to a simmer. Continue to cook for 20-30 minutes or until all the water is absorbed.
  2. Blitz the lentils until smooth in a food processor.
  3. Preheat an oven to 180°C and lightly oil a baking tray.
  4. Place the lentils or mince in a large mixing bowl. Add all the remaining ingredients and mix thoroughly until well combined.
  5. With damp hands, roll 1 tablespoon of the mixture at a time into a golf ball shape. Place on the prepared tray and continue with the remaining mixture.
  6. Bake in the oven for 10 minutes.
  7. Serve hot or allow to fully cool before storing in the fridge for 4 days or in the freezer for up to 2 months.
  8. When using from the freezer, allow to fully defrost before reheating.

 

Sinead Delahunty simply loves food! Not just the simple pleasure of eating good food, but food in all its contexts from growing fruit and vegetables at home, to tending to the hens and cattle on the family farm and now to sharing her own creations. For more information visit delalicious.com