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These vegetarian kofte are made with hearty red lentils, bulgur wheat and plenty of punchy Middle-Eastern flavours. Serving with a silky tahini sauce and crisp red cabbage salad finishes off this meat-free midweek main off perfectly. See method
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Freezing and defrosting guidelines
Cook the kofte, chill and then freeze well wrapped for up to 3 months. Leave to defrost in packaging at room temperature for several hours and warm through until piping hot, before serving.
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