Red lentil kofta - low calorie deliciousness!

This recipe is one of my favourites. It’s easy to make, great for summer, they freeze well, they’re tasty and they are ridiculously low in calories and high in protein. I actually change very little about this recipe. I use red onion instead of white, but that’s just a personal preference. The recipe says you should fry them. I have totally fried them in the past and they are nice fried, but I do not have the patience to stand there and cook them like 5 at a time so I’d rather shove them all in the oven. This does make them a little dryer, but I still like them like that. I use dried parsley in the video because while I am growing parsley it still isn’t ready to harvest yet, but I can confirm that using fresh parsley does make a difference, the flavour really comes through and they taste lovely and fresh so I would recommend going that extra mile if you’re growing parsley!
This for me makes about 3 servings and each serving (without the salad I serve it with) is about 100 calories! I quite often turn it into 6 servings and have it with salad for lunch in the summer.
I serve it with a mixed leaf salad dressed with balsamic vinegar and I use Tzatziki as a dip but I have also used Helmans garlic and herb sauce - they do need some kind of sauce! And I ocasionally have it with couscous as well.
Here is the recipe:
www.mediterras...
To cook in the oven, line your baking tray so they don’t get stuck. Blob your mixture onto the tray in whatever shape and size you like. If you make them smaller they will cook faster. They don’t spread out too much in the oven so they will retain whatever sort of shape you put them in. If you make somewhere between 15 and 20 they will take about 15/20 minutes on 180 degrees in a fan oven.
These also freeze very well, I just wrap them in clingfilm or put them in tupperwear and then I defrost them before I want to use them which takes a few hours. From cold they cook in the microwave in about 2 mins.