Farm to People
Vegetarian kofta with freekeh, mustard greens, and beet salad—quick, flavorful, and perfect for plant-based meals. Try it now!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at farmtopeople.com.
Cooking tools:
- Stove
- Pot
- Saucepan
- Saute pan
- Mixing bowl
- Colander
- Potato masher
- Grater
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Fork
- Paper towel
- Plate
Ingredients
- 1 1/2 cups Small Potatoes
- 1 clove of Garlic, minced
- 1 cup Cauliflower florets, grated
- 1 cup Freekeh or Spelt Berries
- 1/2 Tbsp. Vinegar
- 1/2 tsp ground Coriander (optional)
- 1/2 tsp ground Cumin (optional)
- 1/4 cup Bread Crumbs
- 1/4 cup Mediterranean Za'atar Spread
- 16 oz. English Peas, shelled
- 2 Beets, peeled and grated
- 2 Tbsp. Olive Oil
- 4 oz. Mustard Greens, trimmed
- Oil for frying
- Pepper
- Salt
- ½ Onion, finely chopped
