vegetarian kofta kabobs

Ingredients

• Servings: 8
• 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

Recipe

Cook Time: 25 mins Ready Time: 1 hr 25 mins


• 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 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.