1 big or 2 medium peppers, seeded and sliced lengthways
2 - 3 medium size potatoes, cut into eighths
1 onion, grated nicely in a bowl
handful of parsley, chopped
breadcrumbs (as much as the kofte need)
2 or 3 spoonfuls of tomato puree
red chilli flakes
salt and black pepper
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Method Prep:20min › Cook:25min › Ready in:45min
Slice the potatoes and keep them in a bowl full of water (this keeps the potatoes from going brown).
Take a medium salad bowl, add in the soya mince, egg, chopped parsley, grated onion and spices, stir them and add the breadcrumbs until thoroughly combined. Here it is up to you: if it is too dry, wet it with a few spoons of water; if too soft then add more breadcrumbs. You have to decide, I am afraid!
Preheat the oven to 200 C / Gas 6.
Make approximately 15 kofte balls from your mixture. I usually take a bit of the mixture, roll it in my palm, then press on it slightly.
Brush an oven dish (like a tray or glass baking dish around 5cm deep) with oil then place the potatoes, tomatoes, kofte balls and peppers onto it.
Dissolve the tomato puree in three glasses of water then pour over the oven dish. Drizzle with oil. Cook in the oven till the sauce starts boiling then bring the oven down to 180 C / Gas 4. Cook a little bit more, then your Izmir Kofte is ready, enjoy!
View this recipe on my blog, The Smallest Kitchen.