Meatless Lamb Koftas

Method

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Place the kofta mix into a food processor or food chopper. Blend for approximately 1 minute until an even slightly course texture is achieved.

Step 5

Split the mix into 8 equal parts. Shape each kofta portion around each stick. Brush with vegetable oil, Set aside for 10 minutes.

Step 6

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.

Ingredients