Vegetarian kofta

Step 1
Heat 1 tablespoon of olive oil in a fry pan over a medium heat, add the onion, garlic and spices and fry for 2-3 minutes.

Step 2
Place the grated zucchini, coriander stalks and leaves, chickpeas, breadcrumbs, parsley and onion mix in a food processor. Pulse until combined, but not smooth.

Step 3
With wet hands, divide the mixture into 8 and shape into ovals. Place on a tray and refrigerate for 20 minutes.

Step 4
Place remaining olive oil in a large frypan and heat over a medium heat. Add the kofta and cook, turning until golden on all sides.

Serving suggestion: you can add leftover kofta to wraps for an easy lunch solution.

Food safety tip: if you are taking leftovers for lunch, the kofta need to be kept cold so pack an ice brick.