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Sweet potato and bulgar koftas with tahini
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1.1kg sweet potatoes (6 medium), peeled and cut into 2cm cubes
2 tbsp olive oil, plus extra for brushing
200g bulgar wheat
2 garlic cloves, crushed
1 tsp ground cumin
½ tsp ground cinnamon
small bunch coriander, leaves finely chopped, plus extra to serve
4 tbsp tahini
1 lemon, juice
1. Preheat the oven to 200˚C, gas mark 6. Put the sweet potatoes in a large roasting tin; toss with 2 tbsp oil. Season and roast for 35 minutes, until tender and just beginning to brown. Leave the oven on.
2. Meanwhile, cover the bulgar wheat with lukewarm water in a mixing bowl; set aside for 20 minutes. Drain in a sieve. Use a potato masher or fork to crush the sweet potato to a rough purée in the tin. Transfer to a mixing bowl with the bulgar, 1 crushed garlic clove, the spices and chopped coriander; season. Shape into 16 patties or kofta shapes. Line a large baking sheet with parchment; arrange the koftas on it. Brush with a little more oil; bake for 20 minutes, turning halfway through and brushing with oil again.
3. Gently mix the tahini, lemon juice, remaining garlic and 4 tbsp hot water in a bowl, adding more water if needed, to create a spoonable sauce; season. Serve with the hot koftas, scattered with the reserved coriander leaves.
This recipe first appeared in Waitrose Food, January 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in January 2018.