Black bean and lentil vegetarian koftas
These tasty vegetarian koftas couldn't be easier to make, with no pre-cooking required! Plus, they can be served in all sorts of different ways.
Servings: 3 people
- 400 g tin black beans, drained (240g, or ~ 1 1/4 cups, when drained)
- 390 g tin green lentils, drained (235g, or ~ 1 1/4 cups, when drained)
- 80 g (~ 1/2 cup) fine breadcrumbs (I used shop-bought)
- 1 tbsp tomato puree / paste
- Few sprigs fresh coriander (cilantro), finely chopped
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp garlic granules
- Black pepper
- Spray oil
Add the lentils and black beans to a bowl, and mash with a potato masher (it doesn't matter if some small lumps remain). Add the remaining ingredients (except the spray oil), including a generous pinch of salt and pepper, and mix thoroughly to combine.
With clean hands, form the mixture into egg shapes (or balls, or burgers) - I made 12 in total. Place on a greased baking tray, and spray lightly with oil.
Bake at 190°C (Gas Mark 5 / 375°F) for around 25 minutes, until browned and crispy. There are lots of serving suggestions within the blog post.
Serving: 4koftas | Calories: 273kcal | Carbohydrates: 48.9g | Protein: 15.6g | Fat: 2.3g | Saturated Fat: 0.5g | Sodium: 239mg | Potassium: 604mg | Fiber: 12.8g | Sugar: 3.2g | Calcium: 89mg | Iron: 6mg