Plant-based Kofte Wrap

Deliciously warm from the spices and cool from the 'slaw and yogurt dressing, it offers a wholesome dose of goodness in every bite. A real Turkish delight!

SERVES: 2

INGREDIENTS

• 2 tsp extra virgin olive oil
• ½ white onion, diced
• 1 garlic clove, finely chopped
• 1 tsp ground cumin
• 1 tsp ground corinader (cilantro)
• 1 tsp cinnamon
• 1 tsp smoked paprika
• 1 tsp ground ginger
• pinch of black pepper
• handful of fresh, chopped mintand coriander (cilantro), plus a few extra mint leaves to garnish
• plant-based mince 3 x the size and thickness of your palm
• 2 wholemeal wraps
• green leafy salad (optional)

For the slaw:

• small handful of sliced red cabbage, grated carrot, and sliced red onion
• freshly ground black pepper
• zest and juice of 1 lime

For the yogurt dressing:

• 2 tbsp full-fat Greek yogurt OR Greek-style soya-based vegan yogurt
• 3 fresh mint leaves, finely chopped
• pinch of chilli flakes
• juice of ½ lemon
• 1 spring onion, finely sliced

METHOD

1. Preheat the oven to 180°C (160°C fan/350°F/Gas 4).

2. In a non-stick pan, over a low to medium heat, add the olive oil, onion, garlic, and spices and cook gently until softened, then transfer to a mixing bowl.

3. Add the plant-based mince to the bowl with the onion, garlic, and herbs, and season with black pepper. Then, using your hands, shape the mixture into six sausage-shaped koftas.

4. Heat a griddle pan over a medium heat and add the koftas. Cook them for 2 minutes on each side then transfer to a baking tray and cook in the oven for a further 10 minutes.

5. While the koftas are cooking add the slaw ingredients to a clean mixing bowl and combine.

6. In a separate small bowl, add the yogurt dressing ingredients and mix well to combine.

7. In a frying pan dry fry the wraps for 10-15 seconds on both sides.

8. Place each wrap on a plate, add the koftas and slaw, then garnish with 1 tablespoon of the yogurt dressing and some of the remaining fresh mint. If you like, serve with a small green leafy salad.