Friday, September 28, 2012


Kofta served with peanut sauce


1 cup bulgur
2 cups vegetable stock
1 can black beans, drain and rinse
2 Tbsp. olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 tsp. ground cumin
1 tsp. ground coriander
2 Tbsp. chopped fresh cilantro
1 tsp. hot pepper sauce
egg replacer, equivalent of 1 egg OR use 1 egg
1 cup stale whole wheat flat bread, cut into small cubes
1 cup skim milk or soy or almond, etc
salt and pepper to taste


Combine the bulgur wheat and veggie stock in a saucepan.  Bring to a boil, then simmer for about 10 minutes, or until liquid has been absorbed.  Set aside to cool.

Meanwhile, in a food processor, combine the beans, oil, onion, garlic, cumin, coriander, cilantro, hot sauce, and the egg replacer.  Process lightly till just mashed and fairly smooth.  Place into a large bowl.

Soak the bread in milk, then squeeze out the excess;  add to the bean mixture along with the bulgur. Mix using your hands until everything is well blended.  Cover and refrigerate for 1 hour or until firm.

Preheat the oven to 425 degrees.

Wet your hands and form the kofta into whatever shapes you desire.  I choose the croquette shape over oval or circular.  I placed mine on parchment paper, sprayed lightly with olive oil and baked for 15 minutes.

Kofta ready to bake

I served mine with peanut sauce and a
side of creamed mustard greens.

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