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Vegetarian kofta

2.5 serves of vegetables in each serve

Preparation time: 30 minutes

Cooking time: 20 minutes

Serves: 4

  2.5 serves of vegetables per 2 kofta

Diet and Allergies:

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Preparation time: 30 minutes

Cooking time: 20 minutes

Serves: 4

  2.5 serves of vegetables per 2 kofta

Diet and Allergies:

, ,

Ingredients

2 tbsp olive oil   
½ brown onion, finely diced  
1 clove garlic, minced   
1 tsp ground coriander   
1 tsp ground cumin   
2 large zucchinis, grated with liquid squeezed out  
1 bunch coriander, leaves picked, half of the stalks reserved   
1 400g can chickpeas, drained & rinsed   
1 cup wholemeal breadcrumbs   
½ bunch parsley   
Pinch salt   
Ground black pepper   
   

Method

Heat 1 tablespoon of olive oil in a fry pan over a medium heat, add the onion, garlic and spices and fry for 2-3 minutes.   

To a food processor, add the grated zucchini, coriander stalks and leaves, chickpeas, breadcrumbs, parsley and onion mix. Pulse until combined, but not smooth.    

With wet hands, divide the mixture into 8 and shape into ovals. Place on a tray and refrigerate for 20 minutes.   

Place remaining olive oil in a large frypan and heat over a medium heat. Add the kofta and cook, turning until golden on all sides.    

Serve with a side salad or tabouli and minty yoghurt sauce (see recipes).    

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