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Hedden Family Recipes

Vegetable koftas

Ingredients:

For the vegetable sauté step:

  • 2 Tablespoons cooking oil
  • 1 medium onion (chopped – about 1 cup)
  • 1 medium potato (grated – about 1 cup)
  • 1 medium carrot (grated – about 1 cup)
  • 1 cup cabbage (grated/finely chopped)
  • Salt to taste

For the lentil mixture:

  • 1 cup red lentils (masoor dal) (soaked for 20-25 mins and then drained)
  • 1 inch of ginger (peeled and roughly chopped)
  • 4 cloves of garlic (roughly chopped)
  • 1 cup flat leaf parsley or cilantro leaves
  • ½ cup almond flour/meal (50 g) or whole almonds or whole cashew nuts or bread crumbs or flour
  • Salt to taste
  • 1 teaspoon garam masala powder
  • ¼ teaspoon cayenne pepper or 1 finely chopped green chili (optional)
  • 1 teaspoon cumin powder
  • ½ teaspoon black pepper powder
  • Juice of 1 lime
  • ¼ teaspoon baking soda

Directions:

  1. Put 1 cup red lentils (masoor dal) into a pot with excess water and soak for at least 30 minutes
  2. While lentils are soaking, chop vegetables for vegetable sauté step. Put oil into pot, heat to medium heat, and add vegetables. Sauté vegetables 4-5 minutes on medium heat; then set aside
  3. Put chopped peeled ginger, garlic, parsley/cilantro, garam masala, cayenne pepper, cumin, black pepper, lime juice, and baking soda in blender, and blend into a smooth mixture. Once lentils have finished soaking, drain them and add them to the blender to get a pasty mixture
  4. In a large bowl, combine sautéed vegetabls, lentil mixture, and almond flour. Mix, and form into little flattened balls.
  5. Fry balls in ½ cup cooking oil for 4-5 minutes per side.
  6. Serve with mustard or tahini dressing.