Vegetarian Lentil Kofta with Potato and Warm Spices

Name: Vegetarian Lentil Kofta with Potato and Warm Spices
Prep time: 30 min
Cook time: 15 min
Total time: 65 min
Yield: 10 kofta
Cuisine: South Asian-inspired
Ingredients: 200 g cooked black lentils, drained very well; 1 whole medium potato, boiled and mashed; 1 whole small onion, finely grated and squeezed dry; 1 whole small carrot, finely grated; 60 g breadcrumbs; 2 tbsp cornstarch; 1 tbsp soy sauce; 1 tsp ground coriander; 1/2 tsp ground turmeric; 1/2 tsp fine salt; 1/4 tsp black pepper; 3 tbsp neutral oil, for frying

Golden lentil and potato kofta seasoned with coriander, turmeric and soy.

By Hez ArslanUpdated October 2, 2026

Total 1 hr 5 minMakes 10 kofta

Jump to Recipe

These vegetarian kofta shape cooked lentils, potato, carrot and warming spices into small logs that are pan-fried until golden. The source has a mistranslated lentil name and no clear binder, so this version identifies black lentils and adds breadcrumbs to help the mixture hold. Mash only part of the lentils so the kofta keep texture. Chill the shaped mixture before frying. Mash about half the cooked lentils with a fork, leaving the rest whole. Combine lentils, mashed potato, onion, carrot, breadcrumbs, cornstarch, soy sauce, coriander, turmeric, salt and pepper. Shape mixture into 10 small logs. Refrigerate 20 minutes to firm. Heat oil in a wide skillet over medium heat. Fry in batches, turning carefully, until golden on all sides and hot throughout, about 8 to 10 minutes total.

Vegetarian Lentil Kofta with Potato and Warm Spices

How to tell when it is ready

Drain briefly on a rack and serve warm with a sauce or salad.

Tips

Mash about half the cooked lentils with a fork, leaving the rest whole.
Combine lentils, mashed potato, onion, carrot, breadcrumbs, cornstarch, soy sauce, coriander, turmeric, salt and pepper.
Shape mixture into 10 small logs.
Heat oil in a wide skillet over medium heat.

Troubleshooting

If mixture is too soft, add breadcrumbs a tablespoon at a time.
If kofta break while frying, chill longer and turn gently.

Substitutions

Use gluten-free breadcrumbs.
Use tamari instead of soy sauce.

Variations

Add chopped coriander leaves.
Use smoked paprika for a different flavour.

Serving suggestions

Serve with cucumber yoghurt sauce.
Add flatbread.
Pair with rice.
Offer a tomato salad.

Make ahead

Prepare components ahead and store safely. Refrigerate cooked kofta within 2 hours up to 3 days. Reheat in a skillet or oven until hot.

Storage

Refrigerate cooked kofta within 2 hours up to 3 days. Reheat in a skillet or oven until hot.

Food safety

Use cooked lentils that have been refrigerated safely; refrigerate leftovers promptly.

Frequently asked questions

Can I bake the kofta?

Yes. Brush lightly with oil and bake at 200°C (400°F), turning once, until browned and hot.

How should I store vegetarian lentil kofta?

Refrigerate cooked kofta within 2 hours up to 3 days. Reheat in a skillet or oven until hot.

Serve with cucumber yoghurt sauce. Refrigerate cooked kofta within 2 hours up to 3 days. Reheat in a skillet or oven until hot.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Vegetarian Lentil Kofta with Potato and Warm Spices