Veggie Koftas and Harissa Mayo
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Veggie Koftas and Harissa Mayo

Veggie Koftas and Harissa Mayo

with Sesame Wedges and Cumin Roasted Carrots

Spring has sprung! A new season of veg is ready for our plates, which is why we've created these Veggie Koftas and Harissa Mayo. Making the most of tender carrots by pairing them with plenty of spice, this dish is sure to put a spring in your step.


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)

3 unit(s)


1 sachet(s)

Ground Cumin

2 unit(s)

Unconventional Plant-Based Burgers

(Contains Soya May contain Cereals containing gluten)

1 sachet(s)

Roasted Spice and Herb Blend

32 grams


(Contains Egg, Mustard)

50 grams

Harissa Paste

(Contains Sulphites)

50 grams

Greek Style Salad Cheese

(Contains Milk)

Not included in your delivery

2 tbsp



Nutritional information

Energy (kJ)2887 kJ
Energy (kcal)690 kcal
Fat32.3 g
of which saturates10.2 g
Carbohydrate78.4 g
of which sugars26.6 g
Protein24.2 g
Salt2.7 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Large Bowl
Small Bowl


Prep the Sesame Wedges

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.

Roast the Cumin Carrots

Meanwhile, trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Pop the carrots onto a large baking tray. Drizzle with oil, sprinkle over the cumin, season with salt and pepper, then toss to coat. Spread out in a single layer.

Roast on the middle shelf of your oven until tender, 20-25 mins. Turn halfway through.

Make your Koftas

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

Add the roasted spice and herb blend and a pinch of pepper.

Using your hands, mix well and shape into koftas, 3 per person.

Time to Bake

When the carrots have 10 mins remaining, remove the tray from the oven. Drizzle over two thirds of the honey (see pantry for amount) and toss to coat.

Pop the plant-based koftas alongside the carrots on the same tray.

Return to the middle shelf of your oven until the carrots are caramelised and koftas are browned on the outside, 10-12 mins. IMPORTANT: Ensure they're piping hot throughout.

Mix It Up

Meanwhile, in a small bowl, combine the mayonnaise, harissa paste (add less if you'd prefer things milder) and remaining honey (see pantry for amount).

Serve Up

When everything's ready, share the plant-based koftas between your plates.

Serve the sesame wedges and cumin carrots alongside.

Drizzle the harissa mayo over the koftas and crumble the Greek style cheese to finish.


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