Asian Style Sweet Chilli Veggie Koftas
with Spiced Wedges and Smacked Cucumber Salad
This delicious Asian Style Sweet Chilli Veggie Koftas has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
1 sachet(s)
Thai Style Spice Blend
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
2 unit(s)
Unconventional Plant-Based Burgers
(Contains Soya May contain Cereals containing gluten)
½ unit(s)
Lime
½ unit(s)
Cucumber
(May contain Celery)
10.01 grams
Sambal Paste
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
20 grams
Baby Leaf Mix
32 grams
Sweet Chilli Sauce
Not included in your delivery
1 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel) and pop onto a large baking tray. Drizzle with oil, then sprinkle over half the Thai style spice blend (add less if you'd prefer things milder) and season with salt and pepper. Toss to coat.
Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, break up the plant-based burgers into a large bowl and add the remaining Thai style spice blend.
Using your hands, mix together well and shape into koftas, 2 per person.
When the wedges are halfway through cooking, lay the koftas onto a lined baking tray. Bake on the middle shelf of your oven until browned on the outside, 10-12 mins. IMPORTANT: Ensure they're piping hot throughout.
While everything cooks, zest and halve the lime (see ingredients for amount).
Next, trim the cucumber (see ingredients for amount), then pop it onto a board and use a rolling pin to gently smack it a few times until split. Cut into roughly 2cm chunks.
In a large bowl, add the sambal paste (add less if you'd prefer things milder), a good squeeze of lime juice and soy sauce. Season, add a generous pinch of sugar and a drizzle of oil, then mix to combine. Add the cucumber to the bowl. Toss to combine. Set aside. TIP: Keep the other half of the cucumber for another recipe.
In another small bowl, combine the lime zest and the mayo (see pantry for amount).
When everything's ready, add the baby leaves into the cucumber salad and toss.
Once cooked, share the koftas between your plates. Drizzle over the sweet chilli sauce.
Serve the spicy potato wedges and smacked cucumber salad on the side, along with the zesty mayo for dipping.
Cut any remaining lime into wedges for squeezing over.
Enjoy!
