RECIPES BY Rhiannon Lambert

Veggie Kofta Bites

  • 40 MINS
  • 2 SERVINGS
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A Simple Way To Eat Plant-Based

BUY
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Essential ingredients

1/2 white onion, diced

2 cloves garlic

80g breadcrumbs

1 tin chickpeas, drained

100g spinach, roughly chopped

1 carrot, grated

1 tsp ground cumin

2 tsp cayenne pepper

1 tsp smoked paprika

Juice 2 lemons

1 egg, or flax egg

150g couscous

1/2 red onion, diced

1 red pepper, diced

Handful pomegranate seeds

Handful parsley, chopped

Handful mint leaves, chopped

4 tbsp yoghurt (Greek or soy)

1 tbsp tahini

Salt & Pepper

Directions

  1. Preheat the oven to 180°C.
  2. Pour the white onion, garlic, breadcrumbs, chickpeas, spinach, and carrot into a food processor. Add in a teaspoon each of cumin, cayenne pepper and smoked paprika, along with juice from 1 lemon, and an egg. If vegan, substitute for a flax egg by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water and leaving to thicken for 10 minutes, before adding to the food processor.
  3. Pulse the ingredients for 3-4 minutes until it starts to form a paste, but is not completely smooth. Scrape down the sides if needed.
  4. Form the mixture into long rectangular patties, and place on a baking sheet lined with parchment and oil. Bake in the oven for 20-25 minutes, turning half way through.
  5. In the meantime, boil the couscous according to packet instructions. Fluff well with a fork while boiling. Once the water has been absorbed, after around 5 minutes, remove from the heat and drain.
  6. Add the drained couscous to a bowl with the red onion, red pepper, 1 teaspoon of cayenne pepper, juice from 1/2 a lemon, pomegranate seeds, and parsley. Season with salt and pepper and toss together.
  7. To make the dressing, mix the mint leaves, yoghurt, and tahini together with juice from 1/2 a lemon. Add a splash of water if required.
  8. Once the koftas are cooked, remove from the oven and stand for 5 minutes. Once cooled, chop into bite sized chunks.
  9. Enjoy the kofta bites and couscous immediately on a warm flatbread drizzled with the dressing, or save in your lunch box to enjoy the next day!
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Edamame Pesto Pasta

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A Simple Way To Eat Plant-Based

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