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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This makes a spicy and healthy version of one of my favorite dishes. Serve with tabbouleh, pita bread and olives for a wonderful feast. Black beans or chickpeas can be substituted for adzuki beans. Adjust hot sauce and garlic to your tastes. Ingredients:
1 cup bulgur |
2 cups vegetable broth or stock |
1 (18.75 ounce) can adzuki beans |
2 tablespoons olive oil |
1 onion, finely chopped |
3 cloves garlic, minced |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
2 tablespoons chopped fresh cilantro |
2 teaspoons hot pepper sauce |
1 egg, beaten |
1 cup stale whole wheat bread cubes |
1 cup skim milk |
salt and freshly ground black pepper to taste |
1 tablespoon olive oil |
8 (12-inch) skewers |
Directions:
1. 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.
2. 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.
3. Preheat the oven to 425 degrees F (220 degrees C).
4. 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.
5. 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.
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