Use Beyond Meat Beyond Burger patties to make the kofta for this wholesome, plant-based dish that’s inspired by a Middle Eastern staple
| Created by | Spinneys |
| Prep time | 35 minutes |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | Arabic |
| Diet | Vegan |
| Preparation | Easy |
| Calories | 617 |
| Fat | 41.8g |
| Saturates | 5.3g |
| Protein | 35.7g |
| Carbs | 29.5g |
| Sugars | 3.7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFRoughly chop the parsley and mint.
Break up the Beyond Meat Beyond Burger patties, place them in a bowl and combine with the spices, half the parsley and mint. Season and roll heaped tablespoonfuls of the mixture into balls.
Place on a lined tray, flatten slightly, cover and refrigerate for 15 minutes until firm.
To make the tahini sauce, blend the remaining parsley, yoghurt, tahini, lemon juice and olive oil in a food processor and blend. Adjust the thickness with extra water if necessary.
Place in a serving bowl, cover and refrigerate for 15 minutes.
Heat the oil in a frying pan over a medium heat, add the kofta and fry for 7-8 minutes until browned all over and cooked through.
Halve the baby tomatoes and slice the cucumber.
Serve the koftas with the tahini sauce, baby tomatoes, cucumber and naan.