Veggie Kofta & Butternut Wraps

January 24, 2018

This week I am trying to be predominantly vegetarian. This due to still having not lost the ravenously acquired 'post wedding half a stone', and weekends based mainly around things like chicken goujons, pizza, mayonnaise and M&M's. You may have seen on my social media pages a trip to Borough Market, where I found myself salivating outside a street food stall called Hash. I can't find a website or social media account for these guys anywhere, but they do exist and honestly you have to go! I had a HUGE portion of Mac n Pulled was perfect!


Anyway getting back to my recipe for the week; it's a veggie bonanza, and no it is not boring!!

These kofta are a little bit like falafel in that they are made with a base of chickpeas, but I've worked in a load of greens and shaped them accordingly to justify their kofta status! 

Roast butternut squash is a true love of mine at the moment (I've made 3 batches in the last week!). In general I'm a real fan of spiced vegetables and the squash sort of soaks up all the flavours as it cooks. Really, very delicious and filling too; something we all need at this time of the year!

Put them together and what do you get?! The fillings of a bloody epic wrap, that's what!

So what are we missing....ahhh the actual wrap, leading me to one of my favourite things to do in the kitchen...heat (and partially burn) wraps on the gas hob! Hoorayyyyy! I don't know why, it's just really fun. Don't even THINK about putting them in the microwave, that would be totally boring. Just be very careful, do not leave your wraps unattended and, most importantly, USE TONGS!!


All topped off with a super simple dollop of creamy natural yogurt...YUM!

Serves 4

Takes about an hour

Pretty easy

Ingredients for the kofta

1 x can chickpeas, drained

1 red onion, roughly chopped

2 cloves garlic, crushed 

1/2 tsp ginger or fresh ginger 

100g spinach

1 courgette, coarsely grated 

1 tsp ground coriander

1 tsp ground cumin

50g breadcrumbs 

1 egg 

Zest of half a lemon 



Ingredients for the butternut squash

1 butternut squash, chopped into chunks

Juice of half a lemon 

Half tsp cumin

Half tsp coriander

Half tsp chilli

Half tsp smoked paprika

Olive oil 



To serve

100g natural yogurt

4 wraps of your choice 

Chilli flakes or sauce, optional

Fresh coriander, optional



Preheat the oven to 180C fan.


Place the butternut squash into a baking tray and add all the other ingredients with a generous glug of olive oil. Pop in the oven to bake for between 45-60 minutes, stirring every so often, until soft and slightly charred.


Meanwhile, over a medium heat fry the onion in a pan with a drizzle of oil (I'm using groundnut oil). Once soft, add the ginger, garlic and spices, cooking for 1 minute before transferring to a food processor.


Place the grated courgette in a clean tea towel and sprinkle with salt. Squeeze to remove any excess moisture, then add to the food processor along with the chickpeas, spinach, egg, breadcrumbs, lemon zest, coriander and seasoning. Pulse until smooth but maintaining some texture. 


Shape the mixture into 8 fatty sausages and then pop in the fridge to firm up for 15-20 minutes. 


Move the kofta to a greased baking tray and pop them in the hot oven for 20-25 minutes.

When the kofta are close to being ready prepare the wraps. Using tongs (do not attempt with your hands), heat the wraps over the gas hob, charring slightly.


Pile everything into a nicely charred wrap and top with a dollop of natural're welcome! 








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