Swedish Style Vegan Kofta Balls Recipes

Steps:

• Combine the bulgur wheat and vegetable stock in a saucepan. Bring to a boil, then simmer for about 10 minutes, or until liquid has been absorbed. Set aside to cool.
• Meanwhile, in a large bowl, combine the adzuki beans, 2 tablespoons of olive oil, onion, garlic, cumin, coriander, cilantro, hot sauce, and the egg. Mash with a potato masher or sturdy whisk until fairly smooth. Soak the bread in milk, then squeeze out the excess; add to the bean mixture along with the bulgur. Mix using your hands until everything is well blended. Cover, and refrigerate for 1 hour, or until firm.
• Preheat the oven to 425 degrees F (220 degrees C).
• Wet your hands, and form the kofta into 32 oval shapes. Press onto skewers four at a time. Brush with remaining olive oil. Place on a baking sheet or broiling pan.
• Bake for 10 to 15 minutes in the preheated oven. Turn over, brush again with oil, and continue baking for 5 to 10 minutes, until crispy.

Steps:

• Heat enough oil in a pan that's appropriate for deed-frying foods; the oil should be at least 1 inch deep.
• Combine all ingredients in a bowl; mush the mixture through your clean hands until well combined and balls can be formed. Form dough into approximately 24 balls that measure roughly about 1 inch in diameter. Resist the temptation to add liquids to the mix. There is enough liquid in the grated vegetables to make the mixture come together. If you absolutely must, add no more than a teaspoon of liquid.
• Place as many of the balls in the hot, but not smoking, oil as possible, leaving enough room for them to float comfortably; fry over medium to high heat (depending on the type of oil you use and the type of range you have) for 10 minutes. The kofta balls should be a rich golden brown color. They will get darker after they are removed from the oil.
• When the frying process is complete, remove the kofta balls from the hot oil and place them into a colander to drain over a plate-or-onto a plate with paper towels to absorb some of the excess oil.
• Place the kofta balls into the tomato sauce of your choice, or into whichever other sauce you may be using, for approximately 5 minutes prior to serving.
• If, after sitting for 5 minutes, the kofta balls have soaked up a lot of the sauce, adding a little water will help reconstitute your sauce.
• Serve with cooked pasta and tomato sauce, or serve with a white cream-style gravy and herb-rubbed potatoes. Experiment, enjoy, and be amazed!

Steps:

• Put the garlic, ginger and green chiles in a food processor, and pulse until you have a coarse paste. Put half the paste into a large bowl. Set the rest aside.
• Add the beans, spring onions, fresh herbs, bread crumbs, egg, garam masala, chile powder and salt to the large bowl with the paste. Mix well with a fork, mashing up the beans as you go into small pieces.
• Heat the oven to 400 degrees and line a sheet pan with parchment paper. Shape the mixture into 1-inch balls and arrange on the pan. Drizzle with 2 tablespoons oil, and bake until lightly browned, about 25 minutes. Set aside.
• Meanwhile, heat the remaining oil in a large skillet over medium. Sauté the onion until soft and translucent, about 5 minutes. Add the remaining garlic, ginger and chile paste, and sauté until light golden brown, about 10 minutes. If using fresh tomatoes, purée them until smooth in the food processor. Stir the tomato purée or crushed tomatoes, coriander and cumin into the skillet, and simmer for about 20 minutes, stirring occasionally.
• Add the kofta to the skillet, and turn the heat to low. If necessary, add enough water for the liquid to come about two-thirds of the way up the sides of the meatballs, then simmer another 15 minutes, stirring occasionally, until the kofta are warmed through and the sauce has thickened. Season with salt and pepper, and garnish with a light dust of garam masala and some extra herbs.

Steps:

• Place potatoes in medium saucepan, cover with water, add vegetable cube, and boil until potatoes are soft.
• Drain water from potatoes (saving the water to make gravy), mash and let cool.
• In the meantime, heat oil in small frying pan, add onions and cook until they just start to brown.
• Place flax seed in small bowl, add ¼ cup of hot water and let stand for about 10 minutes for flax seed to absorb the water.
• When the potatoes have cooled add the soaked flax seed and water, ground almonds, salt, pepper, and cooked onions.
• Mix together and roll into small balls.
• Heat olive oil in large fry pan; add the balls and brown nicely on all sides. Transfer the balls into a shallow cooking dish, and cook for approximately ¾ hour at 350°F.
• While the meat(less) balls are cooking, make a vegetarian gravy.
• Pour over the balls and continue cooking for an additional 20 minutes.