Special Diet

  • 3 tablespoons sunflower oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 1 teaspoon peeled and chopped fresh root ginger
  • 1 green chilli, deseeded and finely chopped
  • 2 tablespoons tikka curry paste
  • grated rind and juice of ½ lemon
  • 2 x 400 g (13 oz) cans green lentils, drained and rinsed
  • 2 tablespoons chopped fresh coriander
  • 25 g (1 oz) fresh white breadcrumbs
  • plain flour, for coating
  • 1 large egg, lightly beaten
  • 75 g (3 oz) dried natural breadcrumbs
  • salt and black pepper
  • raita
  • green salad leaves

Heat 1 tablespoon of the oil in a large saucepan, add the onion, garlic, ginger and chilli and cook over a medium heat for 3–4 minutes until softened. Stir in the curry paste and lemon rind and juice and cook, stirring, for 1 minute.

Remove the pan from the heat and stir in the lentils, coriander and fresh breadcrumbs, then season well with salt and pepper. Mix well, mashing with a spoon so that the mixture holds together.

Divide the mixture into 8 equal portions, using slightly wet hands. Flatten slightly, then roll in the flour. Place the beaten egg and dried breadcrumbs in separate dishes. Dip each kofta in the egg and then in the breadcrumbs until coated.

Heat the remaining oil in a large saucepan, add the koftas and fry over a medium heat for 4–5 minutes on each side until crisp and golden. Serve with a cucumber and mint raita and crisp green salad.

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