Lentil & walnut kofte

Lentil & walnut kofte

Cevİzlİ mercİmek köftesİ

By
From
Turkish Fire
Makes
25
Photographer
Alicia Taylor

These delicious morsels can be rolled and shaped a day ahead, and cooked just before serving. In Turkey they are not only served up at lunch, but also enjoyed at dinner, too.

Ingredients

Quantity Ingredient
185g brown or green lentils
1 carrot, grated
2 tablespoons plain flour
1 tablespoon grated cheddar
30g finely chopped flat-leaf parsley
1 free-range egg
60g chopped walnuts
2-3 tablespoons dry breadcrumbs
sunflower oil, for shallow-frying
20g mint leaves
garlic yoghurt, to serve, (see note)

Method

  1. Put the lentils in a saucepan, cover with cold water and add a pinch of sea salt. Bring to the boil, then leave to boil until tender — usually about 35–40 minutes. Drain well.
  2. Transfer the lentils to a food processor. Add the carrot, flour, cheese, parsley and egg. Season with sea salt and freshly ground black pepper and process until well combined.
  3. Scrape the mixture into a large bowl and add the walnuts. Mix well, then shape into walnut-sized balls. Roll them in the breadcrumbs, place on a tray and refrigerate for a couple of hours, until firm and well chilled.
  4. When you are ready to eat, heat about 2.5 cm of sunflower oil in a heavy-based frying pan, over a high heat. Working in batches, fry the kofte in the oil for 3–4 minutes, until golden all over, turning halfway through. Remove and drain on paper towel.
  5. Place on a serving plate and serve hot, garnished with the mint leaves, and with garlic yoghurt on the side.

Note

  • To make the garlic yoghurt, crush 2 peeled garlic cloves to a smooth paste using a mortar and pestle. Gently fold the garlic and 1 tablespoon sea salt through 500 g plain Greek-style yoghurt; don’t stir too vigorously as you don’t want the yoghurt to liquefy. Cover and refrigerate until required; the garlic yoghurt is best served cold, as it tends to get a little runny at room temperature.
Tags:
Turkish
Fire
Sevtap
Yuce
Turkey
European
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