Red Lentil, Brown Lentil, Textured Soy, and Quinoa Koftas

Name: Red Lentil, Brown Lentil, Textured Soy, and Quinoa Koftas
Total time: 3600 s
Yield: 20 koftas
Ingredients: 3/4 cup red lentils (about 100 grams); 1/4 cup brown lentils (about 50 grams); 1/4 cup quinoa (about 50 grams); 1/4 cup textured soy (about 50 grams); Salt to taste; Pepper to taste; Oregano to taste; Paprika to taste; Curry powder to taste; Garlic powder to taste; Pepper to taste; Oil for frying; Cornmeal for coating

Janete Dos Santos Sanz @Janete

Red Lentil, Brown Lentil, Textured Soy, and Quinoa Koftas

Janete Dos Santos Sanz @Janete

Saved

Ingredients

1 hour

20 koftas

3/4 cupred lentils (about 100 grams)
1/4 cupbrown lentils (about 50 grams)
1/4 cupquinoa (about 50 grams)
1/4 cuptextured soy (about 50 grams)
Salt to taste
Pepper to taste
Oregano to taste
Paprika to taste
Curry powder to taste
Garlic powder to taste
Pepper to taste
Oil for frying
Cornmeal for coating

Saved

Steps

1 hour

1

First, soak the lentils, soy, and quinoa for 2 hours.
2

Drain the mixture and let it sit for about 10 minutes, pressing slightly to remove as much water as possible. Place everything in a pot or a flat-bottomed bowl, add the spices, and blend until you have a more or less homogeneous paste. Refrigerate for 1 hour to firm up.
3

Take the mixture out of the fridge, form it into small balls, and flatten them with your hands. If the mixture is too soft to handle, add a little flour (preferably fine). Coat the koftas in cornmeal (you can also use rice or chickpea flour). This helps them hold together when frying.
4

Once all are prepared, heat oil in a pan and fry the koftas. When done, place them on a plate with paper towels. They can also be baked. Serve with rice and vegetables, and enjoy!