Meatless Lamb Koftas
- RECIPE MAKES: Recipe Makes: 8 koftas
- PREP TIME: 15 Minutes
- COOK TIME: 15 Minutes
Into a small saucepan, pour in the water, stock cube, gravy browning and Rice. Place a tight fitting lid on top, gently simmer for 10 minutes, stirring 3 times during the cooking. Cook until all the liquid has been absorbed.
Meanwhile, heat the oil in a frying pan over a medium heat. Fry the vegetables and garlic for 10 minutes until softened. Before adding the soy sauce and Bread Mix, cook for a further 1-2 minutes, stirring well.
Once the Rice is cooked, remove from the heat; add the vegetable mix to the cooked rice. Add the remaining ingredients and beat with a wooden spoon until fully combined.
Place the kofta mix into a food processor or food chopper. Blend for approximately 1 minute until an even slightly course texture is achieved.
Split the mix into 8 equal parts. Shape each kofta portion around each stick. Brush with vegetable oil, Set aside for 10 minutes.
Meanwhile, heat a griddle pan over a medium to high heat. Cook each kofta for 4 -5 minutes gently to cook all sides. If cooking on a BBQ cook for slightly longer if needed.
Recipe Tips:
When shaping the koftas it works best with damp hands, to stop it becoming too sticky. Once cooked, store in the fridge in an airtight container, use within 3 days.
If freezing, place in an airtight container at step 5, freeze up to 2 months. Cook from frozen, following the instructions at step 6, cooking for an added 5 minutes or until piping hot.
- 200ml water
- ½ lamb or vegetable stock cube
- ½ tsp gravy browning
- 100g Mevalia Rice
- 1 tbsp vegetable oil
- 1 small onion, finely diced
- 1 medium carrot, peeled and grated
- 1 stick celery, finely chopped
- 4 garlic cloves, crushed
- 1 tbsp soy sauce
- 30g Mevalia Bread Mix
- 2 tsp smoked paprika
- 1 tsp ground coriander
- ½ tsp cumin
- 1 tspgarlic granules
- 1 tsp dried oregano
- 2 tbspmint sauce
- 2 tbsp fresh coriander, chopped
- 4 kebab sticks, broken in half
