Vegetarian Kofta Kabobs

[vegelady]

     Ingredients:


     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



     Directions:


     1. 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.

     2. 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.

     3. Preheat the oven to 425 degrees F (220 degrees C).

     4. Wet your hands, and form the kofta into 32 oval shapes. Press onto skewers four at a time. Brush with remaining olive oil.
         Place on a baking sheet or broiling pan.

     5. 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.


     Nutritional Information open nutritional information:
     Amount Per Serving  Calories: 311 | Total Fat: 6.4g | Cholesterol: 27mg