Bombay koftas with brown rice salad
Vegetarian
30 Min
medium
4 People
Rating starstarstarstarstar
Nutty brown rice tossed with fresh veg, red apple and vinaigrette served with aromatic, flavour packed tofu koftas and a dollop of chargrilled capsicum relish.
1. Place rice in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain and rinse.

2. Dice cucumber, capsicum and apple. Chop coriander. Whisk together 2 tbsp vinegar and 3 tbsp olive oil. Toss all together with cooked rice and spinach. Season to taste with salt and pepper.

3. Stir to combine dry Bombay mix with 1/3 cup water. Grate in zucchini and crumble in tofu. Mix with hands to combine. Form even size koftas using wet or oiled hands.

4. Heat a large frypan with 1 tbsp oil over medium-high heat. Add koftas (in batches if needed) and cook for 8-10 minutes, turning gently until browned all-round and cooked through.

5. Divide rice salad and koftas among bowls. Serve with a dollop of relish.

Notes:
Handle koftas carefully when turning, they will firm up as they cook.
brown rice 300g
Continental cucumber 1
red capsicum 1
red apple 1
coriander 1/2 bunch
Baby spinach 1/2 bag (100g)
bombay burger mix 1 packet
Zucchini 1/2
Firm tofu 400g
Capsicum relish 1 tub (160g)

From your pantry:
oil (for cooking + olive), salt, pepper, white wine vinegar