Lentil & Rice Kofta

4
Servings
10m
Prep Time
10m
Cook Time
20m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (313.5 g)
  • Calories 825.4
  • Total Fat - 18.3 g
  • Saturated Fat - 2.6 g
  • Cholesterol - 0 mg
  • Sodium - 176.2 mg
  • Total Carbohydrate - 132.8 g
  • Dietary Fiber - 35.5 g
  • Sugars - 2.8 g
  • Protein - 32.6 g
  • Calcium - 159.2 mg
  • Iron - 13.4 mg
  • Vitamin C - 19.2 mg
  • Thiamin - 1 mg

Step 1

Boil potato until tender and then drain well and transfer to a bowl and mashy until smooth and then season to taste.

Step 2

Heat rice according to packet direction and then add to potato with lentils, breadcrumbs, coriander, sesame seeds and cumin and stir until combined and then shape 1/4 cups of the mixture into koftas.

Step 3

Heat oil in a frying pan over a medium to high heat and add koftas and cook, turning occasionally, for 10 minutes or until cooked through.

Step 4

Serve with naan bread, yoghurt, chutney, cucumber and coriander leaves.

Tips & Variations


No special items needed.

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