Our recipes are created by award-winning chefs and nutritionists.
You should receive a text message shortly.
You should receive an email shortly.
Please log in to add this recipe
Go to binder
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
of the reference intake
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.
See more Vegetarian recipes