Lentil and Mushroom Koftes | The Doctor's Kitchen
This recipe uses the same base as our mushroom nut roast, so you can either make some especially for these koftes or use your leftovers in a creative way.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thedoctorskitchen.com.
Ingredients
- dried mushrooms
- water
- boiling hot, you need just enough to cover the mushrooms
- olive oil
- red onion
- finely diced or pulsed in a food processor
- carrot
- celery
- garlic cloves
- minced
- smoked paprika
- tomato puree
- tamari
- thyme (dried)
- chestnut mushroom
- pulsed or coarsely grated
- puy lentils (cooked)
- we used a pre-cooked pouch
- mixed nuts
- nutritional yeast
- flaxseed (linseed)
- wholegrain flatbread
- tahini
- greek yoghurt
- lemon
- juiced
- garlic powder
- pickled red onion
- mixed salad leaves
- cucumber
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