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Greek-Style Vegan Kofta
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Greek-Style Vegan Kofta
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Greek-Style Vegan Kofta
Created By Chef Maria Koutsogiannis
Ingredients
| Kebabs | ||
| 2 | medium zucchini | |
| 4 | tbsp CO-OP GOLD Olive Oil, divided | |
| 3 | garlic cloves | |
| 1 | tsp oregano | |
| 1 | tsp onion powder | |
| 1 | tsp cumin seeds, toasted | |
| 1 | tsp chili flakes | |
| 2 | tbsp cornstarch | |
| Handful fresh mint and dill, combined | ||
| 1 | can CO-OP GOLD PURE Chickpeas, 400 g | |
| 1/3 | cup fine breadcrumbs, preferably panko | |
| Salt to taste | ||
| Granishes | ||
| 4 | large pita rounds | |
| 1 | cup lettuce, chopped | |
| 1 | cup tomatoes, diced | |
| 1 | cup onion, minced | |
| 1 | cup cucumber, diced | |
| 1 | cup CO-OP GOLD PURE Tzatziki | |
| 1 | cup CO-OP GOLD PURE Hummus | |
| 1 | cup pickled radish or turnips | |
| Handful fresh mint and dill, combined, minced | ||
Directions
Prep: 10 minutes
Total: 45 minutes
Serves: 4
- Grate the zucchini into a large bowl. Add a generous pinch of salt and, using your hands, squeeze out as much of the liquid as you can. Discard the liquid. Transfer the zucchini to the bowl of a food processor.
- Add half the oil and all the remaining ingredients. Pulse until a firm dough-like texture develops. Split the mixture into eight and mould it on a bamboo skewer into fat finger-shaped koftas.
- Put the koftas onto a parchment-lined tray and chill for at least 30 minutes. Meanwhile, prepare garnishes.
- Remove the koftas from the fridge. Heat a large sauté pan on medium heat. Add the remaining oil. Cook each kofta for 2–3 minutes on each side. Flip them occasionally to avoid burning.
- Briefly toast each pita over an open stove flame, on the grill, or under the broiler, but just enough to warm them through without crisping. Alternatively, wrap the pita in foil and heat them in the oven. Serve the kofta in or beside the pita with generous amounts of tzatziki, hummus and garnishes.
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