As a rule in this book, I am steering clear of mock meat because it drives up the cost of a dish, and that’s the opposite of my goal here. As with real meat (if you eat it), I suggest you consider mock meat a luxury rather than a staple.
Ingredients 19
Kofta
500 g veggie mince, fresh, this is essential, do not substitute
1 red onion, grated
3 garlic cloves, minced
40 g fresh breadcrumbs
1 tbsp ground coriander
2 tsp ground cumin
1 tsp ground cinnamon
1⁄2 tsp ground allspice
1⁄2 tsp dried mint
1 ‒ 2 tbsp harissa paste, depending on how spicy you like it
1 tbsp preserved lemon, finely chopped
1 ‒ 2 tsp salt
1 handful coriander leaves, small, chopped
1 handful flat-leaf parsley leaves, small, chopped, italian
100 g firm tofu (medium tofu), crumbled
To Serve
tzatziki, see my recipe
flatbreads, see my recipe
extra-virgin olive oil, for brushing and drizzling
freshly ground black pepper, to taste
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Method 3
To make the kofta, place the , , , , , , , , , , , , , and in a bowl and mix well with your hands. Season with freshly ground black pepper, then add the crumbled and gently mix until just combined.
Either form the kofta around skewers or simply make oval patties. Make them whatever size you like.
Heat a chargrill pan or barbecue grill plate over a medium–high heat and brush with oil. Once the pan is hot, add the koftas and cook for 3–4 minutes, or until a golden charred crust has developed, then turn and repeat on the other side. Serve with tzatziki and flatbreads, with a final drizzle of oil.
