Mattye's Kofta Nuggets with Lime Curry Sauce

Mattye's Kofta Nuggets with Lime Curry Sauce

I originally formed these to 1/4" thickness. I feel that was too thin, and that would be better served by forming to 1/2" thickness so that thy don't become too dry.

Kofta Nuggets

6 carrots
1 large onion
8 oz. pkg sliced white mushrooms
1 16 oz. bag angel hair shredded cabbage
1 c. pecan meal
2 tbsp olive oil
1/2 tsp crushed red pepper
2 ½ tsp ginger
2 tsp cumin
1 ½ tsp tumeric
1 ½ tsp coriander
1 ½ tsp garam masala
¼ tsp hing (asafoetida)
sea salt and cracked black pepper to taste

Process carrots, onion, mushrooms, and cabbage until finely diced. Add olive oil and seasonings and blend well. Add pecan meal and mix well until evenly blended. Form into nugget shapes, about 1/2” thick and place on mesh dehydrator screens. Dehydrate at 105 degrees until desired doneness (approximately 8-10 hours).


Lime Curry Sauce

zest from 1 lime
1 ½ large limes' fruit only (pith and seeds removed)
½ c. raisins – soaked (reserve water)
2 bananas
1 clove garlic
¼ c. raw honey
1 tsp coriander
2 tsp cardamom
½ tsp cloves
1 tsp ginger

Place all ingredients (reserving raisin soak water) in high-powered blender and blend until thick and smooth. Slowly add the soak water to desired thickness. Adjust seasonings to taste.