Vegetarian kofta
2.5
serves of vegetables in each serve
Featured in:
Sandwich alternativesPreparation time: 30 minutes
Cooking time: 20 minutes
Serves: 4
2.5 serves of vegetables per 2 kofta
Diet and Allergies:
Featured in:
Sandwich alternativesPreparation 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).
