Lentil and Walnut Kofte are the perfect plant-based option for any BBQ this summer. This hearty and savoury mixture can be made ahead of time, it also can be formed into sausages, rolled into a ball or squashed into burger patties.
Think of this recipe as a base to keep creating from. Keep the proportions the same, but change the nuts, legume or curry paste and spice to suit your taste. Remember to keep notes and only change one or two things at a time – that way it’s easier to work out what change made it better (or didn’t).
Lentil and Walnut Kofte are the perfect addition to a Middle East inspired spread. Serve with Tabbouleh Stuffed Peppers, Pink Pickled Turnips and hummus or moutbel with a flatbread to turn your meal into a feast.
Lentil and Walnut Kofte
- 1 tin drained brown lentils
- ½ medium brown onion diced
- 50g /1 cup toasted walnut pieces – roughly chopped
- ½-1 tbsp green curry paste – make sure it’s shrimp free
- 1 tsp ground cumin
- 2 tbsp chickpea flour
- ½ – 1 clove grated/crushed garlic or to taste
Pre-soak bamboo skewers or use metal skewers.
Toast the walnuts in the oven until golden.
Pulse ½ the lentils and walnuts in a food processor.
Add curry paste, spices and chickpea flour, pulse until you have a textured mixture. Add this to the remaining ingredients and combine.
Test the flavour by making a small patty and fry, adjust the seasoning or add more curry paste if needed.
Make firm kofte and thread onto soaked skewers.
Optional – Brush or spray with vegetable stock or oil.
Bake in oven 200ºC for 10 minutes to form a crust, this stops them falling apart when cooked on a barbecue.
Delicious cold next day.
Chef’s Tip: If cooking brown lentils from scratch. 120g raw lentils = 240g cooked (1.5 cups). Equivalent to a 400g tin of drained brown lentils.