Vegetarian Kofta with Whipped Feta & Pickled Red Onion

Vegetarian Kofta with Whipped Feta & Pickled Red Onion

By: Lisa Guy

These vegetarian koftas are packed with soy protein and fibre to support muscle health and digestion. Topped with creamy whipped feta, they are packed with calcium and probiotics to support bones and gut health. Finished with tangy pickled red onions for a burst of flavour and extra goodness.

Ingredients

• 200g soft feta
• 1⁄2 cup Greek yoghurt
• Extra-virgin olive oil
• Warm flatbread
• Mixed greens
• Cucumber slices
• Za’atar
• 1 medium red onion, thinly sliced
• 1⁄2 cup apple-cider vinegar
• 1⁄2 cup water
• 1 tbsp pure maple syrup or honey
• 1 1⁄2 tsp sea salt
• Pinch chilli flakes
• 450g organic firm tofu
• 1⁄2 small red onion, finely chopped
• 1 tsp sumac
• 1 1⁄2 tsp ground cumin
• 1 1⁄2 tsp ground coriander
• 1⁄2 tsp smoked paprika
• 1⁄2 tsp ground turmeric
• 1⁄2 tsp sea salt
• 1⁄4 tsp black pepper
• 1⁄2 cup chickpea flour
• Handful fresh herbs (parsley, mint or coriander), finely chopped

Method

• Combine feta and yoghurt in a food processor until creamy and
  smooth, then set aside.
• To make the pickled onions, pack sliced onions into a mason
  jar. In a small saucepan, heat vinegar, water, maple syrup, sea
  salt and chilli flakes. Bring to a simmer and then pour over the
  onions. Press down the onions, then place the lid on and let it
  sit on the bench for 30 mins to cool down. (Leftovers keep for
  2 weeks in the fridge.)
• In a large bowl, break up the tofu into small pieces and then add
  the remaining ingredients. Use your hands to mash everything
  together until you have a mixture that holds when shaping.
• Shape koftas in the palm of your hand to make 5 koftas. If they
  are too big, they won’t hold shape as well.
• Brush with olive oil, then grill over medium heat for 5 mins per
  side until golden and crisp.
• Serve koftas on warmed flatbread with whipped feta, greens,
  cucumber and pickled onions. Finish with a sprinkle of za’atar.