• Home
  • Lunch
  • Buckwheat Kofta with Mushrooms and Express Tomato Dip
0 0
Buckwheat Kofta with Mushrooms and Express Tomato Dip

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 tbsp Oat Bran
1 tbsp Oat flour
1 Large eggs
80 gr Mushrooms
100 gr Carrot
2 tsp Dried thyme
1 pinch Saffron
1 tsp Curry powder
1 cup Buckwheat
50 gr White onion
For the dipping sauce:
200 gr Tomatoes
1 small clove Garlic
2 tbsp Extra virgin olive oil
1 pinch Allspice

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Buckwheat Kofta with Mushrooms and Express Tomato Dip

Features:
  • Dairy free
  • Gluten Free
  • Vegetarian
  • 30 min.
  • Serves 2
  • Medium

Ingredients

  • For the dipping sauce:

Directions

Share

Put buckwheat into a small pot and cover with 2 cups of water (the ratio is 1:2, buckwheat : water). Put the pot on he heat, bring to the boil, add curry powder, half of salt, cover with a lid and reduce the heat to the minimum. Boil buckwheat for 15 minutes, till the grain sucks in all the liquids. Then take the cooked grain off the heat, put it into a large bowl to get colder.

While buckwheat is boiling finely dice the onion and mushrooms, great carrot using a microplane.

Put the veggies into a pan with 50 milliliters of water and bring it to the boil. Add saffron, dried thyme, remaining salt and cover with the lid. Cook for 10 min over the small heat.

While buckwheat and veggies are on the stove prepare the dipping sauce. Roughly chop tomatoes, fresh garlic and blend them with olive oil and allspice till the consistency is smooth and even.

Mash a half of buckwheat using a blender. Mix cooked veggies with two parts of buckwheat and the egg first with a spoon, then combine it all well with your hands till it’s easy to give a shape to the mixture.

In a small bowl mix oat flour and bran and spread it on a large flat dish. Measure kofta mixture with a tablespoon and shape small koftas with your hands. Take 1 tablespoon per kofta, form it 2 centimeters thick.
You will get 16 small koftas. Cover them in a thin layer of bran-flour mix. Sear koftas on a ceramic pan without oil, 2 minutes on each side.

Serve kofta hot with the dipping sauce. Enjoy life and healthy food!

Steps

1
Done
16 min.

Put buckwheat into a small pot and cover with 2 cups of water (the ratio is 1:2, buckwheat : water). Put the pot on he heat, bring to the boil, add curry powder, half of salt, cover with a lid and reduce the heat to the minimum. Boil buckwheat for 15 minutes, till the grain sucks in all the liquids. Then take the cooked grain off the heat, put it into a large bowl to get colder.

2
Done
5 min.

While buckwheat is boiling finely dice the onion and mushrooms, great carrot using a microplane.

3
Done
10 min.

Put the veggies into a pan with 50 milliliters of water and bring it to the boil. Add saffron, dried thyme, remaining salt and cover with the lid. Cook for 10 min over the small heat.

4
Done
2 min.

While buckwheat and veggies are on the stove prepare the dipping sauce. Roughly chop tomatoes, fresh garlic and blend them with olive oil and allspice till the consistency is smooth and even.

5
Done
2 min.

Mash a half of buckwheat using a blender. Mix cooked veggies with two parts of buckwheat and the egg first with a spoon, then combine it all well with your hands till it's easy to give a shape to the mixture.

6
Done
10 min.

In a small bowl mix oat flour and bran and spread it on a large flat dish. Measure kofta mixture with a tablespoon and shape small koftas with your hands. Take 1 tablespoon per kofta, form it 2 centimeters thick.
You will get 16 small koftas. Cover them in a thin layer of bran-flour mix. Sear koftas on a ceramic pan without oil, 2 minutes on each side.
Serve kofta hot with a dipping sauce. Enjoy life and healthy food!

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
img_0905
previous
Baked Mackerel Stuffed with Parsley and Red Onion in a Foil Pocket
img_0948
next
Cinnamon and Ginger Apple Chips
img_0905
previous
Baked Mackerel Stuffed with Parsley and Red Onion in a Foil Pocket
img_0948
next
Cinnamon and Ginger Apple Chips

Add Your Comment