Recipe by sienna
"This makes a spicy and healthy version of one of my favorite dishes. Serve with tabbouleh, pita bread and olives for a wonderful feast. Black beans or chickpeas can be substituted for adzuki beans. Adjust hot sauce and garlic to your tastes."
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vegetable broth or stock
1 (18.75 ounce) can
onion, finely chopped
chopped fresh cilantro
hot pepper sauce
stale whole wheat bread cubes
salt and freshly ground black pepper to taste
Very good. I couldn't find adzuki beans which didn't really surprise me but I found online that red kidneys are an acceptable substitute. They were pretty hard to crush though. Next time I may put them in the food processor before adding them in with the other ingredients. I think my kofta balls would have stayed together better if I'd gotten the beans mashed better. I served this with a quick yogurt sauce that I just made up as I went (yogurt, cumin, cayene, and salt). Very good.
eh, This was just "okay" for us. I topped it with plain lowfat yogurt to give it another dimension of flavor.
I really liked this! I soaked/cooked my adzukis - they take less time than other beans. I used extra garlic and hot sauce and they came out perfect. I squashed mine like small cookies - no skewers, and froze the leftovers. (I tried a few as larger patties and they didn't survive the flipping.) A yogurt dip is essential. This made for a very inexpensive and yummy meal!
overall pretty tasty! i also used kidney beans and used my hand blender to make a thick mush of everything. i used an extra egg and added more hot sauce, onion and garlic. i omitted the milk for soaking the bread, just added crumbled dry bread. i made the balls in the shape and size that kibbeh/kofta usually is and put them on skewers (which was tricky) but it just seems best to make about golf ball size balls and forget the skewers. delicious with yogurt sauce, hummus, tabouli etc. as part of a meza dinner (instead of falafel, really) my husband and i both really liked this recipe and we'll definitely make it again.
Made them into small balls and after flipping I squished them down a bit. I also used a food processor to mix it all together. Very good!
very tasty and a great alternative for vegetarians. I used kidney beans in replacement of the others though and they turned out great!
These were really good. Remind me of a black bean burger mix. I think these would make great patties, I shaped them into dumplings as they wouldn't stay on a skewer, and I added seasoned bread crumbs and milk separately.
Excellent!! We eat a lot of vegetarian patties but this one was great. Did not have any cilantro & used almond milk instead. Bake in the oven 30 min without using skewers just made small patties. Used just mustard as a condiment. Served with a baked potato and kale.
* Percent Daily Values are based on a 2,000 calorie diet.
Vegetarian Kofta Kabobs
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 311
** Calories from Fat: 58
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