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RECIPE BY CHEF MARIA KOUTSOGIANNIS CALGARY, AB id ” GREEK-STYLE VEGAN KOFTA SERVES: 4 | PREP: 10 MINS | TOTAL TIME: 45 MINS When pulsing the ingredients in the food processor, do not overmix. Aim for textured, not smooth. You want to be able to squeeze it together with your hands to mould the dough into forms. - Chef Koutsogiannis INGREDIENTS KEBABS 2 med zucchini 4tbsp CO-OP GOLD Olive Oil, divided 3 garlic cloves 1tsp oregano 1tsp onion powder 1tsp cumin seeds, toasted 1tsp chili flakes 2 tbsp cornstarch handful fresh mint and dill, combined 1 can CO-OP GOLD PURE Chickpeas, 400 g % cup fine breadcrumbs, preferably panko _ salt to taste GARNISHES 4 large pita rounds 1 cup lettuce, chopped 1 cup tomatoes, diced 1cup onion, minced 1 cup cucumber, diced 1 cup CO-OP GOLD PURE Tzatziki 1cup CO-OP GOLD PURE Hummus 1cup pickled radish or turnips handful fresh mint and dill, combined, minced Grate the zucchini into a large bowl. Add a generous pinch of salt and, using your hands, squeeze out as much of the liquid as you can. Discard the liquid. Transfer the zucchini to the bowl of a food processor. Add half the oil and all the remaining ingredients. Pulse until a firm dough-like texture develops. Split the mixture into eight and mould it on a bamboo skewer into fat finger- shaped koftas. Put the koftas onto a parchment-lined tray and chill for at least 30 minutes. Meanwhile, prepare garnishes. Remove the koftas from the fridge. Heat a large sauté pan on medium heat. Add the remaining oil. Cook each kofta for 2-3 minutes on each side. Flip them occasionally to avoid burning. Briefly toast each pita over an open stove flame, on the grill, or under the broiler, but just enough to warm them through without crisping. Alternatively, wrap the pita in foil and heat them in the oven. Serve the kofta in or beside the pita with generous amounts of tzatziki, hummus and garnishes.
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