Kickin' Sweet Potato Koftas with Mango Raita

Name: Kickin' Sweet Potato Koftas with Mango Raita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 2 medium sweet potatoes; 0.5 cup red lentil; 0.25 cup minced dates; 0.25 cup toasted coconut; 2 tbsp minced garlic; 2 tbsp fresh ginger; 2 tbsp minced jalapeno peppers; 1 tsp ground cumin; 0.5 tsp toasted sesame seeds; 2 tbsp chopped cilantro; 1 pinch salt and pepper; 2 tbsp cornstarch; 0.25 tsp baking powder; 0.5 cup light coconut milk; 0.75 cup mango chutney; 1 tbsp lime juice; 1 cup plain yogurt; 0.5 tsp salt; 1 tbsp canola oil; 1 tbsp black mustard seeds

South Asian meatballs of lentils, mango chutney and potatoes, seasoned with ginger and cumin and baked in the oven.

45 min · Serves 4 · Medium

Method

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Time: Prep 15 min · Cook 30 min · 45 min total
Difficulty: medium

1
***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.
30 min
2
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.
3
Drain and mash. Allow mashed potatoes to cool. Combine cooled lentils and mashed sweet potato with the rest of the ingredients and mix thoroughly.
4
Using a small scoop or a tablespoon, form 1 inch balls and bake 1 inch apart non-stick baking sheet for about 30 minutes.
30 min
5
The koftas will be golden and wonderfully fragrant. ***Forthe Raita***. Heat oil in a small skillet over medium heat.
6
When oil is good and hot, add mustard seeds; stir and continue to cook them until they pop.
7
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.
30 min