Wednesday, January 9, 2008

Kofta Patties


it's been a while! i've had a few recipes saved up to share, but the last month or so has been busy with trying new recipes, changing old ones, and being sick and eating lots of soup :)

here's one i've been meaning to share for a while. i adapted a recipe from a hare krishna vegetarian cookbook - The Higher Taste. i've made it before mostly sticking to the recipe, but the last time i made it i didn't have the cauliflower and cabbage that it called for, so i subbed sweet potatoes and zucchini for the two. who would have guessed, but it worked out well. if you want you can always just use two cups each of the grated cabbage and grated cauliflower, but i kind of like mine more :) i've also made changes to the sauce and added a few other things. the sauce really comes out nice and rich, and i've used both fresh and canned tomatoes and been happy with the results.


Kofta Patties in Tomato Sauce

Sauce:

3 lbs tomatoes, blended in food processor
1/4 cup
olive oil (or you can use Ghee if you want)
1/2 tsp Hing or 1-2 cloves crushed garlic depending on your taste (i use both)
1 large carrot, chopped into small pieces
2 Tbsp sweet basil, chopped
2 tsp salt
1 tsp turbinado sugar or agave nectar

1/2 tsp black pepper
2 bay leaves


1. Heat oil over medium heat. Add the hing or garlic and fry it for approximately 30 seconds. add the carrots and saute for an additional minute. Stir in the blended tomatoes and other seasonings. Raise the heat and bring it to a boil. Reduce the heat and simmer for 1 hour.


Kofta:


2 cups boiled and mashed sweet potatoes
2 cups grated zucchini
1 1/2 cups garbanzo flour
1 1/2 tsp salt

1/2 tsp hing or 1 clove crushed garlic
1 tsp garam masala
1 tsp ground cumin
1 tsp corriander powder
1/2 tsp turmeric
pinch of cayenne


1. Pre-heat oven to 375 degrees. Combine all ingredients in a large bowl. Spray a large cookie sheet or jelly roll pan with olive oil. Make approximately 20 patties by rolling into balls then mashing them down. Place them on the cookie sheet so that they are not touching. Bake in the oven for approximately 20 minutes or until they develop a bit of a crust. Turn them around halfway through cooking.
*note- original recipe calls for kufta balls that you deep fry. I'm not into frying anymore, but that's another way you can eat them as well.


Pasta:

1 box of penne pasta of your choice

1. Boil pasta while Kufta are in the oven
2. Drain pasta, top with sauce, then the kufta patties, and enjoy!

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3 comments:

  1. welcome back! you were sorely missed! and that looks tasty!

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  2. Welcome back byebyegluten! These look so tasty! By the way, I happened to see your comment on amy's blog about Ethiopian recipes. Any chance you'll be sharing some here? Your faithful readers want to know!

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