One of my favourite things I like to do is to try to turn dinner meals into a yummy lunchbox food. That way I can kill two birds with one stone. This Lential Quinoa Kofta Recipe is a great example.
I took some leftover red lentil and tomato dahl and plain quinoa and turned them into these yummy finger food Kofta for the lunchbox. Here’s what I did. BTW, this dish is packed full of protein from the dahl and quinoa so helps with keeping tummies full.
Ingredients
- 1 cup of leftover dahl (ours was this recipe for red lentil and carrot dahl by Sugar Coat It)
- 2 cups cooked quinoa
- 1/2 cup brown rice flour
- 1 tspn ground cumin
- 1 tspn ground coriander
- 1/2 cup grated zucchini (squeeze liquid out)
- Salt and Pepper to taste
- 1 cup breadcrumbs (I used gluten free crumbs)
- Coconut oil for shallow frying
Method
- Put all ingredients except the breadcrumbs into a bowl and mix well
- Pour breadcrumbs onto a plate
- Take a dessert spoon of the mixture and form into a kofta shape in your hands
- Roll the kofta in the breadcrumbs and place onto a plate. Repeat until the mixture is done.
- Place plate into the fridge for 15 mins to 30 mins to firm up (30 if you’ve got time, otherwise 15 is good. If you have no time, that’s ok, but they are more prone to breaking when turning)
- Heat enough coconut oil to shallow fry til the oil sizzles when you drop in a few bread crumbs
- Cook the Kofta until they brown, turning frequently so golden all over
- Drain on a paper towel
Best eaten within 24 hours of being made.
Serving Suggestion
Serve with tzatziki dip. You can even serve these inside a lettuce leave drizzled with the dip.
2 Other Ways
- Make into a larger pattie and have it on burger buns
- Add some extra grated vegetables. I love adding grated cauliflower and sweet potato to foods like this.