Potato Kofta Pockets With Tomato Curry Sauce

• 2 cups Simply Potatoes Traditional Mashed Potatoes
• 1 cup red lentil, cooked coarsely mashed
• 14 cup golden raisin, minced
• 1 egg
• 2 tablespoons garlic, minced
• 2 tablespoons fresh ginger, grated
• 2 tablespoons jalapeno peppers, minced
• 1 teaspoon ground cumin
• 2 tablespoons cilantro
• 14 teaspoon sea salt
• 14 teaspoon black pepper
• 2 tablespoons red curry paste
• 1 cup marinara sauce
• 14 cup mango chutney
• 2 tablespoons white wine vinegar
• 2 bacon, slices browned crumbled
• 2 tablespoons sun-dried tomatoes, chopped packed in olive oil
• 14 cup green onion, diced
• 6 pita pockets, halved and warmed in 200 degree oven

1. Prepare koftas by combining mashed potato and lentils with the raisins, egg, garlic, ginger, jalapeno, cumin, cilantro, salt and pepper.
2. Mix thoroughly.
3. Using a small scoop or a tablespoon, form 1 inch balls and bake 1 inch apart non-stick baking sheet for about 30 minutes.
4. Meanwhile, heat a large heavy-based saucepan over medium heat.
5. Add curry paste.
6. Cook for 2 minutes, stirring, or until aromatic.
7. Add Marinara sauce, chutney, vinegar, bacon, and tomatoes.
8. Heat until warmed through and simmering over low heat.
9. Add the koftas to the curry sauce and gently coat the koftas.
10. Assemble dish by filling each warm pita half with koftas and sauce and sprinkling with green onions before serving.

potatoes, red lentil, golden raisin, egg, garlic, fresh ginger, jalapeno peppers, ground cumin, cilantro, salt, black pepper, red curry, marinara sauce, mango, white wine vinegar, bacon, tomatoes, green onion, pita pockets

Taken from www.food.com/recipe/potato-kofta-pockets-with-tomato-curry-sauce-474519 (may not work)