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Recipe  •  7 April 2025

 

Plant-based Kofte Wrap

This mouth-watering dish is rich in vitamins, minerals and antioxidants.

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.

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