Ingredients
- 100g Merchant Gourmet Whole Chestnuts
- 1 x 250g pouch of Merchant Gourmet Simply Cooked Puy Lentils
- 3 tbsp ground flax seeds
- 1 tbsp extra virgin olive oil plus 1-2 tbsp for brushing
- 4 tbsp almond or oat milk
- 1/2 tsp cinnamon
- 1 tsp Chermoula spices
- 25g finely sliced parsley
- 2 tbsp sliced mint leaves
- 2 tbsp sliced chives
- 3 tbsp wholemeal breadcrumbs or polenta (you may need a little more)
- 1 tsp salt, plus extra for seasoning
- 2 tbsp cider vinegar
- 3 tsp sugar
- 1 small carrot, cut into ribbons with a vegetable peeler
- 1 small courgette, cut into ribbons with a vegetable peeler
- 2 shallots, peeled and thinly sliced
- 80g Merchant Gourmet Whole Chestnuts (the remainder of the pouch), thinly sliced
- 1 tbsp chives
- 200g vegan yoghurt alternative
- Lemon zest and juice
- 2 tbsp chives (or whatever is left from the bunch)
- 4 wraps of your choice to serve
QUICK PICKLED VEGETABLES AND CHESTNUTS
YOGHURT SAUCE
Instructions
- Preheat your oven to 200C.
- Blend the chestnuts to a coarse powder in your food processor. Add the Puy Lentils, ground flax seeds, 1 tbsp extra virgin olive oil, tbsp almond or oat milk, cinnamon and Chermoula spices. Pulse enough to break up the lentils, but not quite enough to reduce them to a puree.
- Transfer the mixture to a bowl, (if you do this next part in the food processor, the mixture becomes gluey). Add the parsley, mint, chives, egg and bread-crumbs, you should now have a mix that is easy to shape with your hands, if it is too wet, add more breadcrumbs, little by little, if too dry, add a little more almond milk. Season to taste with salt and more of the spices if you like it hotter.
- Line a baking sheet with non-stick paper. Divide the mixture into 12. Use your hands to mould each portion into little flat egg shapes, putting each one onto the lined baking tray non-stick paper as you do. Brush the top of each kofta with olive oil. When you are ready, bake for 10 minutes in your pre-heated oven.
- To make the pickled vegetables, get a medium sized bowl. Add the salt, vinegar and sugar. Mix well. Add the vegetables, chestnuts and chives. Toss gently.
- Mix the vegan yoghurt with the lemon zest, lemon juice and chives, season to taste with salt.
- Warm the wraps and serve the koftas hot or warm with the vegan yoghurt and quick pickled vegetables.