Kickin Sweet Potato Koftas With Mango Raita Food

CHICKPEA AND SWEET POTATO KOFTAS (REDUCED FAT)

Steps:

• Peel and dice the sweet potato or yam, and cook it in boiling water until soft (about 10 minutes, depending on the size of the pieces). Drain well. You should have about 1 1/2 cups of cooked sweet potato. Transfer to a food processor.
• Add all other ingredients, except the flour, peas, and oil. Purée until fairly smooth. (The mixture might be very thick, depending on the sweet potato or yam, so be patient with this process.) Transfer to a bowl.
• Stir in the flour until thoroughly incorporated, then gently stir in the peas. Form into large or small patties. To make them really uniform and professional looking, use a 1/4-cup-capacity ice cream scoop or a 1/4-cup measure to scoop up portions of the mixture, then pat each one down until it is about 1/2-inch thick and 2 1/2 inches in diameter.
• Place a skillet over medium heat and add a little bit of oil. When the oil is really hot, add the patties, and sauté for about 8 to 10 minutes on each side, or until lightly browned and heated through. Serve hot, warm, or at room temperature.

KICKIN' SWEET POTATO KOFTAS WITH MANGO RAITA

Steps:

• ***For the Koftas***.
• Preheat oven to 400 degrees.
• In a small pot, bring 1 1/2 cups of water to a boil; add the red lentils, cover and simmer for about 30 minutes or until the lentils are soft.
• Remove lentils from heat and cool.
• Peel sweet potatoes and dice them into 1/2 inch cubes.
• In a medium pot, bring about 3 cups of water to a boil; add sweet potato (water should cover potato) and simmer until tender.
• Drain and mash.
• Allow mashed potatoes to cool.
• Combine cooled lentils and mashed sweet potato with the rest of the ingredients and mix thoroughly.
• Note: depending on the potatoes, it may be necessary to add a little water or coconut milk (1 tablespoon at a time) to the mixture if it is too dry to form into balls.
• Using a small scoop or a tablespoon, form 1 inch balls and bake 1 inch apart non-stick baking sheet for about 30 minutes.
• The koftas will be golden and wonderfully fragrant.
• ***Forthe Raita***.
• Heat oil in a small skillet over medium heat.
• When oil is good and hot, add mustard seeds; stir and continue to cook them until they pop.
• In a medium size bowl, combine all ingredients.
• It's best to let this mixture rest for about 30 minutes in the refridgerator so the flavors can develop.