Bean and Lentil Koftas with Pea Guacamole
by Louise Kelly
8 people
40 minutes
15 minutes
Ingredients
FOR THE KOFTAS
-
2
tins
Black Beans
, drained
-
200
g
Brazil Nuts
-
2
cloves
Garlic
-
2
tins
Green Lentils
, drained
-
0.5
tsp
Ground Chili
-
0.5
tsp
Ground Cinnamon
-
1
tbsp
Ground Cumin
-
0.5
medium
Lemon
, juice only
-
25
g
Mint Leaves
-
200
g
Panko Bread Crumbs
FOR THE PEA GUACAMOLE
-
1
handfull
Basil Leaves
, roughly chopped
-
1
tsp
Chilli Flakes
-
0.25
medium
Cucumber
, finely chopped
-
1
handfull
Fresh Coriander
, roughly chopped
-
1
medium
Lime
, juice and zest
-
1
tbsp
Olive Oil
-
250
g
Petits Pois
-
0.25
medium
Red Onion
, finely chopped
-
1
medium
Spring Onions
, finely chopped
-
2
large
Tomatoes
, finely chopped
TO SERVE
-
4
portion
Chard
-
1
small
Lime
, juice only
-
1
tbsp
Mint Leaves
-
1
handfull
Pomegranate Seeds
-
1
tbsp
Tahini
Method
- Start with the koftas, in a food processor combine the brazil nuts, garlic, cumin, chilli, cinnamon and garlic and blitz to a paste. Add in the beans, lentils, lemon juice, mint and basil and process. Season and add a drizzle of olive oil.
- Remove the mix from the food processor and place it in the fridge to set. Once set, form into sausage-shaped koftas. Heat oil in a pan and fry off two koftas at a time until golden brown.
- For the pea guacamole, blanch the peas in boiling water, drain and then whiz in a food processor to desired consistency.
- In a separate bowl, combine the tomatoes, cucumber, red onion, green onion, fresh coriander, mint, chilli flakes, lime juice, salt, pepper and olive oil.
- Add the blended peas and season. Serve the koftas in chargrilled pitas with the guacamole, fresh mint, tahini, pomegranate seeds and a drizzle of lemon juice.
