Mushroom & Courgette Kofte

Ingredients:

For 2 (For 4)

Onion: 1 (2)

Flat Leaf Parsley: 1 bunch (2 bunches)

Fresh Mint: 1 bunch (2 bunches)

Chickpeas: 1 tin (2 tins)

Courgette: 1 (2)

Mushrooms: ½ punnet (1 punnet)

Lemon: 1 (2)

Panko Breadcrumbs: 75g (150g)

Crushed Garlic: 1 sachet (2 sachets)

Crushed Ginger: 1 sachet (2 sachets)

Fragrant Fusion Spice Blend: 1 pod (2 pods)

Red Chilli Flakes: 1 pod (2 pods)

Coconut Milk: 1 tin (1 tin)

For the Harissa Sauce:

Red Onion: 1 (2)

Flat Leaf Parsley: 1 bunch (2 bunches)

Crushed Garlic: 1 sachet (2 sachets)

Harissa Paste: 1 pod (2 pods)

Ras el Hanout: 1 pod (2 pods)

Chopped Tomatoes: 1 tin (1 tin)

Vegetable Stock Pot: 1 (2)

For the Tabbouleh:

Flat Leaf Parsley: 1 bunch (2 bunches)

Mint: 1 bunch (2 bunches)

Tomato: 2 (4)

Lemon: 1 (2)

Bulgur Wheat: 150g (200g)

Nutritional Information:

Per serving: Energy (kcal) 1103 Fat 48g of which saturates 2g Carbohydrates 124g of which sugars 31g Protein 37g Salt 0.49g

Recipe Description:

Vegan Koftas served with a flavour-packed harrisa sauce and tabbouleh, a Levantine vegetable salad.

• Preparation time:

  For 2 - 60 minsFor 4 - 70 mins

• Cooking time:

  For 2 - 80 minsFor 4 - 90 mins