Sweet Potato and Bulgar Koftas with Tahini

Great for entree platters and relaxed social dining or entertaining, koftas are high in protein and fibre and bursting with flavour.

Preparation time: 20 minutes - Cooking time: 55 minutes - Total time: 1 hour 15 minutes - Serves: 4

1.1kg sweet potatoes (6 medium), peeled and cut into 2cm cubes
2 tbsp olive oil, plus extra for brushing
200g bulgar wheat
2 garlic cloves, crushed
1 tsp ground cumin
½ tsp ground cinnamon
small bunch coriander, leaves finely chopped, plus extra to serve
4 tbsp tahini
1 lemon, juice

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1. Preheat the oven to 200˚C, gas mark 6. Put the sweet potatoes in a large roasting tin; toss with 2 tbsp oil. Season and roast for 35 minutes, until tender and just beginning to brown. Leave the oven on.

2. Meanwhile, cover the bulgar wheat with lukewarm water in a mixing bowl; set aside for 20 minutes. Drain in a sieve. Use a potato masher or fork to crush the sweet potato to a rough purée in the tin. Transfer to a mixing bowl with the bulgar, 1 crushed garlic clove, the spices and chopped coriander; season. Shape into 16 patties or kofta shapes. Line a large baking sheet with parchment; arrange the koftas on it. Brush with a little more oil; bake for 20 minutes, turning halfway through and brushing with oil again.

3. Gently mix the tahini, lemon juice, remaining garlic and 4 tbsp hot water in a bowl, adding more water if needed, to create a spoonable sauce; season. Serve with the hot koftas, scattered with the reserved coriander leaves.

Recipe courtesy of Waitrose
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