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Veggie kofta pittas with pick & mix sides

Veggie kofta pittas with pick & mix sides

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Rating: 5 out of 5.3 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

Pack pitta breads with spiced chickpea patties and serve with a carrot and tomato salad for a low fat, low-calorie vegetarian weeknight dinner

  • Freezable (koftas only)
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal421
low infat5g
saturates1g
carbs70g
sugars10g
fibre10g
protein18g
salt1.7g
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Ingredients

For the carrot & tomato salad

Method

  • STEP 1

    Soften the onions and garlic with a few sprays of 1 Cal cooking spray and a splash of water in a non-stick pan. Once really soft, tip into a food processor with the chickpeas, breadcrumbs, egg, spices, lemon zest and juice, and plenty of seasoning. Pulse until fairly smooth, then add 30g of the spinach and pulse until finely chopped. Shape the mixture into 12 sausage-shaped koftas and put on a baking-parchment-lined baking tray. Chill while you heat oven to 200C/180C fan/gas 6.

  • STEP 2

    Spray the koftas a few times more with cooking spray, then bake for 20-25 mins until crisp and golden.

  • STEP 3

    Meanwhile, mix together all the carrot salad ingredients with some seasoning. Put the remaining spinach in a bowl and warm the pittas following pack instructions.

  • STEP 4

    Serve the koftas with warm pittas, extra spinach, carrot salad, fat-free yogurt and pickled chillies, if you like.

RECIPE TIPS
CUT DOWN ON OIL

We often use more oil than we need when cooking, and this can dramatically hike up the calories. For these recipes, we used a 1 Cal cooking spray - where oil is mixed with water - to achieve a 500 calorie limit. If you use regular oil instead, use it sparingly with a splash of water or it will affect the final calorie count.

Goes well with

Recipe from Good Food magazine, December 2014

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Overall rating

Rating: 5 out of 5.3 ratings
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