Tripped over a roasted butternut & black-bean kofta recipe on http://www.outoftheordinaryfood.com. As I soaked and boiled a barrelful of black beans to make the chilli in the last recipe, I thought I’d set aside a couple of handfuls for this. With pitta bread, salad and low-fat mayo they’ll make an excellent packed lunch for the next couple of days. Assuming I don’t snaffle them all once they’re out of the oven….
Chop one sweetpotato and one large carrot into chunks
One plump clove garlic, minced
Two handfuls cooked black beans
One white pitta bread, shredded into crumbs
Large handful bulgar wheat
Cheese (I used two cheap cheesy slices, crumbled up small, but grated cheddar or red Leicester if you’ve got it should be good)
Sage, oregano, basil, paprika, plus pinches of nutmeg, allspice and cinnamon
Accidentally knock an open pack of couscous into the sink whilst retrieving the bulgar wheat.
Spend 5 minutes chasing the sodding couscous grains round the kitchen.
Boil the sweetpotato and carrot until soft.
Mix all of the above and mash/blend into a paste.
Leave to stand for 20 minutes.
Form into small balls (golf-ball size), drizzle with olive oil and place on a baking tray.
Bake at 180 degrees for 20-25 minutes, until lightly browned.