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Vegetarian Keftas with Sesame Sauce https://www.metro.ca/userfiles/image/recipes/keftas-vegetariens-sauce-sesame-6711.jpg PT20M PT08M PT1H28M
Place all the ingredients for the keftas, except for the coriander, mint and pine nuts, in the food processor. Pulse until just combined (the mixture should not be smooth). Transfer to a bowl, add the remaining 3 ingredients and mix well with a spatula. Shape into 8 sausages 23 cm (5 in) long. Refrigerate for 1 hour. Combine all ingredients for the sauce, using enough water to obtain a pourable consistency. Set aside at room temperature. In a skillet, heat the oil and fry the keftas until well browned on all sides. Serve hot with the sesame sauce. Sprinkle with fresh herbs, if desired.
4
14 oz (398 mL) can red kidney beans, rinsed and drained 1/2 cup (125 mL) red onion, chopped coarsely 1/2 cup (125 mL) whole oats 1/2 tsp. (2 mL) ground cloves 1 tsp. (5 mL) ground cinnamon 1/2 tsp. (2 mL) ground cumin 1 egg Salt and freshly ground pepper to taste 5 oz (150 g) smoked caciocavallo cheese, grated 2 Tbsp. (30 mL) fresh coriander, chopped finely 1 Tbsp. (15 mL) fresh mint, chopped finely 3 Tbsp. (45 mL) toasted pine nuts 1/4 cup (60 mL) tahini 3 Tbsp. (45 mL) freshly squeezed lemon juice 1 clove garlic, minced Sufficient quantity water 3 Tbsp. (45 mL) grapeseed oil for frying
Vegetarian Keftas with Sesame Sauce

Vegetarian Keftas with Sesame Sauce

Rate this recipe
4 Votes
4
Vegetarian Keftas with Sesame Sauce
0:20
Preparation
0:08
COOKING
1:28
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 14 oz
    (398 mL)
    can red kidney beans, rinsed and drained
  • 1/2 cup
    (125 mL)
    red onion, chopped coarsely
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  • 1/2 cup
    (125 mL)
    whole oats
  • 1/2 tsp.
    (2 mL)
    ground cloves
  • 1 tsp.
    (5 mL)
    ground cinnamon
  • 1/2 tsp.
    (2 mL)
    ground cumin
  • 1
    egg

  • Salt and freshly ground pepper to taste
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  • 5 oz
    (150 g)
    smoked caciocavallo cheese, grated
  • 2 Tbsp.
    (30 mL)
    fresh coriander, chopped finely
  • 1 Tbsp.
    (15 mL)
    fresh mint, chopped finely
  • 3 Tbsp.
    (45 mL)
    toasted pine nuts
  • 1/4 cup
    (60 mL)
    tahini
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    125 g. SELECTED VARIETIES

  • 3 Tbsp.
    (45 mL)
    freshly squeezed lemon juice
  • 1
    clove garlic, minced

  • Sufficient quantity water
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  • 3 Tbsp.
    (45 mL)
    grapeseed oil for frying
Imprimer ma sélection

Preparation

Place all the ingredients for the keftas, except for the coriander, mint and pine nuts, in the food processor. Pulse until just combined (the mixture should not be smooth). Transfer to a bowl, add the remaining 3 ingredients and mix well with a spatula. Shape into 8 sausages 23 cm (5 in) long. Refrigerate for 1 hour.

Combine all ingredients for the sauce, using enough water to obtain a pourable consistency. Set aside at room temperature.

In a skillet, heat the oil and fry the keftas until well browned on all sides. Serve hot with the sesame sauce. Sprinkle with fresh herbs, if desired.

Source : Saputo

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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