Meatless Lamb Koftas

1. Into a small saucepan, pour in the water, stock cube, gravy browning and Rice. Place a tight fitting lid on top, gently simmer for 10 minutes, stirring 3 times during the cooking. Cook until all the liquid has been absorbed. 
2. Meanwhile, heat the oil in a frying pan over a medium heat. Fry the vegetables and garlic for 10 minutes until softened. Before adding the soy sauce and Bread Mix, cook for a further 1-2 minutes, stirring well.  
3. Once the Rice is cooked, remove from the heat; add the vegetable mix to the cooked rice. Add the remaining ingredients and beat with a wooden spoon until fully combined.  
4. Place the kofta mix into a food processor or food chopper. Blend for approximately 1 minute until an even slightly course texture is achieved.  
5. Split the mix into 8 equal parts. Shape each kofta portion around each stick. Brush with vegetable oil, Set aside for 10 minutes.  
6. Meanwhile, heat a griddle pan over a medium to high heat. Cook each kofta for 4 -5 minutes gently to cook all sides. If cooking on a BBQ cook for slightly longer if needed. 

Recipe tips

When shaping the koftas it works best with damp hands, to stop it becoming too sticky. Once cooked, store in the fridge in an airtight container, use within 3 days.

If freezing, place in an airtight container at step 5, freeze up to 2 months. Cook from frozen, following the instructions at step 6, cooking for an added 5 minutes or until piping hot.