Lentil Kofta with White Sauce and Hot Sauce

Lentil Kofta with White Sauce and Hot Sauce (Page 2 ) | March 16, 2025

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.