Street-Style Plant-Based Kofta Pitas

Nutrition per serve

Ingredients

• 1pcs red onion
• 1pcs Lebanese cucumber
• 1pcs tomato
• 2pcs pita pockets
• 250g plant-based mince
• 10g kofta seasoning
• 1clove garlic
• 23ml olive oil
• 10ml red or white wine vinegar
• 30ml mayonnaise

Method

1. Step 1 — Make salad
   Preheat the oven to 200C, fan-forced (see Make it faster). Thinly slice the onion and cucumber with a sharp knife or mandoline. Thinly slice the tomato. Combine 1 tbs olive oil and 2 tsp red wine vinegar in a large bowl and season with salt and pepper. Add the onion, cucumber and tomato and toss to combine.
2. Step 2 — Warm pita
   Halve the pita to form 4 pockets, put in a single layer on an oven tray and cover the tray with foil. Heat in the oven for 10 mins or until softened and warmed through.
3. Step 3 — Make koftas
   Meanwhile, combine the plant-based mince and kofta seasoning in a large bowl and season with salt and pepper. Using damp hands, combine well, then shape into 4 oval-shaped koftas. Heat 2 tsp olive oil in a medium frypan over medium-high heat. Cook the koftas, turning, for 6-8 mins until browned and cooked through. Remove the pan from the heat.
4. Step 4 — Make garlic mayo
   Crush ½ garlic clove*. Combine the garlic, 2 tbs mayonnaise and 1 tsp water in a bowl and season with salt and pepper.
5. Step 5 — Serve up
   Gently open up the pita pockets, fill with the kofta and salad and drizzle with the garlic mayo. Divide the pita among plates and serve with any remaining salad. Enjoy!
6. Step 6 — Make it faster
   We've warmed the pita in the oven, but you can use a microwave instead. Halve the pita to form 4 pockets. Put on a plate, slightly overlapping, and microwave for 30 secs or until warmed through.

Allergens

Sulfit, Eier, Gluten, Wheat, Sojabohnen