These crispy and flavorful lentil koftas are made with soaked red lentils, fresh veggies, and a blend of spices, all served with a creamy white sauce and a tangy hot sauce. Perfect for a sandwich or as bite-sized appetizers, they bring a burst of flavor in every bite.
Preparation Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Ingredients
For the Kofta:
- 1 cup red lentils (soaked for 30 minutes)
- 1 onion (150g, grated)
- 1 potato (300g, grated)
- A dash of olive oil
- 70g grated carrots
- 20g garlic, minced
- 10g coriander and parsley (chopped)
- 1 tbsp cumin
- 1 tbsp coriander
- 1 tsp salt
- 1 tsp chili flakes
- 1/2 tsp black pepper
For the White Sauce:
- 1/2 cup sour cream or yogurt (120g)
- 1/2 cup mayonnaise (120g)
- 5g grated garlic
- Salt and black pepper, to taste
- 1 tsp lemon juice
For the Hot Sauce:
- 2 tbsp chili powder
- 2 tbsp chili flakes
- 1/4 cup vinegar
- Salt, to taste
Directions
- Soak the Lentils: Soak the red lentils for 30 minutes, then strain and set aside.
- Sauté the Vegetables: In a pan, heat a dash of olive oil over low heat. Add the grated onion, potato, and carrots. Sauté for 10 minutes, then set aside to cool.
- Blend the Lentils: In a food processor, blend the soaked lentils, garlic, and chopped coriander/parsley until it becomes a coarse mixture.
- Combine the Mixtures: Add the sautéed vegetables to the lentil mixture. Stir in cumin, coriander, salt, chili flakes, and black pepper. Mix well and refrigerate for 30 minutes.
- Prepare the Sauces:
- For the White Sauce, mix sour cream (or yogurt), mayonnaise, grated garlic, salt, black pepper, and lemon juice. Refrigerate.
- For the Hot Sauce, combine chili powder, chili flakes, vinegar, and salt. Keep refrigerated.
- Shape the Kofta: Wet your hands and form the lentil mixture into small patties.
- Cook the Kofta: Heat some vegetable oil in a pan over medium heat. Fry the koftas until golden brown on both sides, about 5 minutes per side.
- Assemble: Serve the koftas in pita bread or your preferred bread. Drizzle with white sauce and hot sauce. Alternatively, serve as bite-sized appetizers with the sauces on the side.
Serving Suggestions
- Serve as a sandwich in pita bread with lettuce, tomatoes, and cucumbers.
- Pair with a side of pickles and yogurt dip.
- Enjoy as a filling snack with fresh vegetables and a drizzle of white sauce.
- Serve with a side of couscous or quinoa for a complete meal.
- Serve as appetizers with both sauces for dipping at parties or gatherings.
Cooking Tips
- Make sure to soak the lentils long enough to soften them, ensuring a smoother texture when blending.
- To keep the koftas crispy, don’t overcrowd the pan while frying.
- If you prefer a spicier hot sauce, adjust the chili powder and flakes to your liking.
- Let the kofta mixture sit in the fridge for 30 minutes to firm up and hold its shape better when frying.
Nutritional Benefits
- Red lentils are an excellent source of protein and fiber, making these koftas a great vegetarian protein option.
- The combination of vegetables and fresh herbs adds vitamins, minerals, and antioxidants to the dish.
- The white sauce provides a creamy, cooling contrast to the spiced koftas, while the hot sauce adds a tangy, spicy kick.
Dietary Information
- Vegetarian
- Can be made gluten-free by using gluten-free bread or serving without bread.
- High in protein and fiber.
- Contains dairy in the sauces.
Nutritional Facts (per serving, 2 koftas with sauces)
- Calories: 220
- Protein: 10g
- Carbohydrates: 30g
- Fat: 10g
- Fiber: 8g
- Sodium: 450mg
Storage
- Leftover koftas can be stored in an airtight container in the fridge for up to 2-3 days.
- The sauces should also be stored separately in the fridge and used within 3 days.
- To reheat, warm the koftas in a pan over medium heat or in the oven for a crispy texture.
Why You’ll Love This Recipe
This recipe is a perfect blend of flavors and textures, from the crispy lentil patties to the creamy and tangy sauces. It’s versatile, easy to prepare, and perfect for anyone looking for a healthy, plant-based meal with a bit of spice. Whether you serve it as a sandwich or as bite-sized appetizers, it’s guaranteed to be a crowd-pleaser.
Conclusion
Lentil kofta with white sauce and hot sauce is a deliciously satisfying dish that brings comfort and flavor in every bite. The combination of spiced lentil patties, creamy white sauce, and tangy hot sauce will make your taste buds dance. Plus, it’s quick to prepare, perfect for a weeknight dinner or a fun gathering with friends. Serve it with your favorite sides and enjoy!
Frequently Asked Questions
- Can I make the koftas in advance?
Yes, you can prepare the lentil mixture and refrigerate it for up to 24 hours before frying the koftas. - Can I freeze the koftas?
Yes, you can freeze the uncooked koftas. Arrange them in a single layer on a baking sheet, freeze, and then transfer to a freezer bag. Fry directly from frozen when ready to eat. - Can I use canned lentils instead of dried?
Yes, but make sure to rinse and drain them well. The texture may be slightly different, so you may need to adjust the amount of flour or breadcrumbs for binding. - Can I make the white sauce without mayonnaise?
Yes, you can substitute the mayonnaise with more sour cream or Greek yogurt for a healthier option. - How can I make the hot sauce less spicy?
Reduce the amount of chili powder and chili flakes, or substitute with mild paprika for a less spicy version. - What bread can I use instead of pita?
You can use any flatbread, naan, or even regular sandwich bread. Gluten-free bread is a good option for a gluten-free meal. - Can I add other vegetables to the kofta mixture?
Yes, you can add finely chopped spinach, zucchini, or bell peppers for extra flavor and nutrition. - Can I use other herbs instead of coriander and parsley?
Yes, you can experiment with mint, basil, or dill if you prefer different flavors. - Is this recipe suitable for a vegan diet?
Yes, simply replace the sour cream, yogurt, and mayonnaise with vegan versions to make it fully vegan. - Can I bake the koftas instead of frying them?
Yes, you can bake them in a preheated oven at 375°F (190°C) for about 25-30 minutes, flipping halfway through, for a healthier option.