Amazing Lentil Koftas With Spearmint Tzatziki

I’m very excited to share this recipe! These koftas are so delicious, that they will quickly become one of your favourite recipes once you try them. Easy to prepare, surprisingly meat-like in both taste and texture, packed full of goodness and wonderfully versatile. We love to pair them with this fresh and herby tzatziki, alongside a salad, but you can put them in a tomato sauce, wrap them in a pitta, or shape them into burgers, to name a few ideas. However you serve them, you will love them in every which way! And so will everyone else. Promise!

Amazing Lentil Koftas With Spearmint Tzatziki

Makes 20-22 pieces


480g tinned or cooked green or brown lentils, drained (2 tins)

1 cup of jumbo oats

1/2 a cup panko bread crumbs

1/2 a cup soy flour

1/4 of a cup ground linseed

2 onions, peeled and finely chopped

2-3 spring onions, finely chopped

2 cloves of garlic, minced

1 bunch of fresh flat leaf parsley, finely chopped

1 bunch of fresh spearmint, finely chopped (or mint)

1 tbsp soy sauce

1 tbsp vegetable stock powder

1 tsp dried oregano

1 tsp sweet paprika

1/2 a tsp of salt

1-2 tsp chilli flakes (optional)

1 pinch of cumin

A few sprays of olive oil

2 cut lemons to squeeze for serving

For the tzatziki:

400g unsweetened, plain soy yogurt

2 small cucumbers, unpeeled, roughly grated and squeezed in a cloth as dry as possible

1 tsp garlic paste (or half a garlic clove, minced)

1 tsp olive oil

1 tsp apple cider vinegar

1 tsp dill, finely chopped

1 tbsp fresh spearmint, finely chopped

1/2 tsp salt

In a food processor, process the drained lentils until they become paste-like. Spoon the mixture into a large bowl.

Place the oats into the food processor and pulse them a few times only, in order to chop them slightly. Add to the bowl.

Using the food processor, finely chop the onions and the herbs, then add everything to your mixture.

Mix in all the rest of the ingredients. Using damp hands, begin kneading the mixture until everything is evenly mixed and pliable. Taking about a heaped tablespoon of the mixture at a time, roll it into a ball and then give it an slightly oblong shape to form koftas (see pictures). Place them in a tray and lightly spray them with olive oil.

Heat a griddle pan and slightly spray it with olive oil. Fry the koftas on a high heat, turning them to brown on on all sides. Do not overcrowd them in the pan. Make sure you cook them evenly and take your time, because that’s how they develop the perfect texture.

As soon as they are browned all over, place them on a plate lined with a cloth or some kitchen paper. Serve hot, with a squeeze of fresh lemon juice and the spearmint tzatziki.

To make the tzatziki, simply mix all ingredients in a bowl, adding the cucumber last and serve.