Glazed Harissa Veggie Koftas
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Glazed Harissa Veggie Koftas

with Sesame Wedges and Spiced Slaw

Versatile and aromatic, this roasted spice & herb blend gives any dish a tasty boost. Made with many fragrant herbs and spices, this spice blend contains ingredients such as paprika, chipotle chilli, ground coriander and thyme, making it perfect for flavouring chicken and meat koftas, as well as a flavour driver in veggie traybakes and stews.

Spicy and vibrant, harissa is widely used in North African and Middle Eastern cuisine. This fragrant paste contains herbs and spices such as dried chillies, star anise, cumin and coriander, making it the perfect match for pilafs, stews and pasta.


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time25 minutes


serving amount

450 grams


5 grams

Roasted White Sesame Seeds

(Contains Sesame May contain Nuts, Peanut)

2 unit(s)

Unconventional Plant-Based Burgers

(Contains Soya May contain Cereals containing gluten)

1 sachet(s)

Roasted Spice and Herb Blend

50 grams

Harissa Paste

(Contains Sulphites)

32 grams


(Contains Egg, Mustard)

120 grams

Coleslaw Mix

25 grams

Red Pepper Chilli Jelly

20 grams

Baby Leaf Mix


Nutritional information

Energy (kJ)2409 kJ
Energy (kcal)576 kcal
Fat26.3 g
of which saturates6.5 g
Carbohydrate66.4 g
of which sugars14.8 g
Protein19.9 g
Salt2.04 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Medium Bowl



Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm wide wedges (no need to peel).

Pop the wedges onto a large baking tray. Drizzle with oil, sprinkle over the sesame seeds, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.


While everything roasts, break up the plant-based burgers into a large bowl.

Add the roasted spice and herb blend, half the harissa paste (add less if you'd prefer things milder) and a pinch of pepper.

Using your hands, mix well and shape into koftas, 3 per person. Pop the koftas onto a lined baking tray, then set aside.


In a medium bowl, combine the mayo and remaining harissa paste (add less if you'r prefer things milder.

Add the slaw mix and stir to combine. Season with salt and pepper, then set aside. 


When the wedges have 10 mins remaining, pop the plant-based koftas onto the middle shefl until they are browned on the outside, 10-12 mins. IMPORTANT: Ensure the koftas are piping hot throughout.


Once the plant-based koftas are ready, remove the tray from the oven. Drizzle over the red pepper chilli jelly and turn to coat until sticky and glazed. 

When everything's ready, add the baby leaf to the harissa slaw and toss to combine. TIP: Don't add the leaves too early or they'll go soggy.


When everything's ready, share the veggie koftas between your plates.

Serve the sesame wedges and harissa slaw alongside.


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