Recipe: Kamut kebabs with coriander
Vegetarian and vegan recipes with herbs
February 16, 2010
I'm reading some old posts, and I'm feeling really wistful: in February spring seems close, but winter can be unbearable.
 I want that my plants grow soon, that the garden work will become harvest instead of sow… but while I wait, I cook using the few fresh aromatic herbs from my garden, first of all the coriander.
This recipe is the eggless remake of a similar one, that was a real treat: spelt and lentil fritters. This new version uses frozen spinach because (sigh…) this time I haven't any greens to harvest.
Kamut kebabs with coriander
Ingredients
2 tbsp kamut
1 tbsp pearl barley
1 tbsp red lentils
1 tbsp yellow lentils
50g frozen spinach
3 tbsp chickpeas flour
3 tbsp grated parmesan
2 sprigs of fresh coriander
1/2 onion
Directions
Cook kamut, pearl barley, red and yellow lentils boiling salted water for 45-50 minutes, until tender.
Meanwhile cook the spinach and drain well.
Mince legumes, grains, spinach, onion and fresh coriander with a blender. Add the chickpeas flour and parmesan.
Shape into small balls and fry them in oil until golden brown.
Serve with chutney: I used my Quick Chutney.
 A similar recipe:
Spelt and lentil fritters with dandelion
This goes to Cindystar who's hosting Weekend Herb Blogging, handled by Cook (almost) anything at least once.
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