Kofta Balls with Pomegranate Tabbouleh

Servings: Serves: 4

Nutritional Information:

Per serving (371g)

Calories 312, Fat 9.4g, Saturates 0.9g, Carbohydrate 44g, Sugars 6.5g, Fibre 14g, Protein 19g, Salt 1.1g


Ingredients

Method

1

To make the koftas, in a large frying pan over a medium-high heat, warm 1 tablespoon of the vegetable oil. Fry the onion and garlic until starting to soften. Then add the soya mince, ground cumin, ground coriander and chilli flakes, and fry for 4-5 minutes until the mince starts to brown.

2

In a large bowl, mash the kidney beans with the chopped coriander and mint, until a paste is formed. To this add the soya mince mixture, rice flour, water and salt, and mix until a thick paste is formed. Rolls the mixture into 24 balls using your hands.

3

For the tabbouleh, to a saucepan over a medium heat, add the quinoa and vegetable stock, and bring to the boil. Allow to simmer for 10-15 minutes or until the quinoa is cooked and all the liquid has been absorbed.

4

Add the lemon juice and olive oil and use a fork to fluff it up. Then add the mint, coriander, parsley, spring onion, pomegranate seeds, cucumber and cherry tomatoes, and mix together.

5

To finish, heat the remaining 2 tablespoons of oil in a large frying pan over a medium-high heat, and fry the kofta balls for roughly 10 minutes until the edges have crisped up and the koftas are cooked through.

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