Jun 15 Lentil Koftas

Makes 2-3 jars (around 750ml)

Ingredients:

• 1tbsp oil
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 clove garlic, finely chopped
• 1 chilli, deseeded and chopped
• 2tsp curry paste
• 2/3 cup red lentils
• 1tbsp tomato puree
• 11/2 cups water
• 1 vegetable stock cube
• 1 cup fresh breadcrumbs
• 1/3 cup cashews
• 1tsp coriander or oregano
• 1 small egg, beaten
• salt & pepper
  

Method:

1. Heat the oil in a saucepan and fry the onions, garlic, carrot and chilli for 2-3 minutes until the onions start to soften.
2. Add the water, crumbled stock cube, curry paste, lentils and tomato puree and bring to the boil. Turn down to a simmer, cover and cook for 20 minutes, checking and stirring occasionally. The mixture should be like a paste so if it is too wet then cook for a few minutes with the lid off.
3. Chop the cashew nuts roughly, then add to the mixture along with the breadcrumbs, coriander, egg and seasoning. Stir well and leave to cool for about 30 minutes. While the mixture is cooling preheat the oven to 180C.
4. Grease a baking tray (or use baking paper). Roll the mixture into about 20 small balls and cook for about 15-20 minutes in the oven until they are brown. Serve with a dip of your choice, something yoghurt based goes well!

If you prefer you could make about 6 or 8 burger patties out of the mix and cook over a barbecue instead as a vegetarian alternative.