What’s that saying?
If you can’t do something perfect, don’t bother doing it at all?
Okay granted, that isn’t actually something most people say – but it is something I (unfortunately) tend to tell myself all too often. I don’t know why I impose such impossible standards on myself – maybe its the “type A” personality or the overachieving Capricorn millennial in me. The frustrating part, however, is that rather than encourage me to follow through on even the simplest of goals, these standards start to cripple me and put me off of even attempting to achieve what I had originally set out to do. It’s a horrible catch 22 to be stuck in.
But alas, I have resolved to move past this ridiculous plight of perfection and just go with the flow.
It doesn’t matter that my blogging schedule is as irregular as ever, or that I’ve become the most sporadic social media poster, often disappearing for weeks at a time. It’s okay that my brain is positively fried most nights after work, and it’s totally no big deal that I sometimes want to spend my weekends disconnecting from all kind of technology.
It’s cool. Because when the moment to create and share does strike, it’s all the more gratifying. And the results, quite frankly, are often undeniably delicious.
Exhibit A: vegan kofta with za’atar spiced air-fries.
This recipe was actually inspired by the wonderful people over at Field Roast Arabia, who were kind enough to send me a hamper full of all their fantastic vegan grain meats to try. Having sampled their deli slices in London some years ago, I was beyond ecstatic to experiment with the rest of their products. Kofta, (which is essentially the Middle East’s version of your classic meatball, in case you were not in the know), was one of my favourite dishes to help my dad make as a child – but it was never a recipe I thought I’d be able to recreate a vegan version of successfully.
That is, of course, until I was introduced to the wonder that is the Field Burger – the juiciest, most flavourful store-bought vegan patty I’ve ever tried.
- 2 Field Roast Fieldburger patties (or vegan burger of choice), quartered
- 1 small red onion, finely chopped
- ¼ cup parsley, finely chopped
- 2 tbsp vegan mayonnaise of choice
- 1-2 tbsp breadcrumbs or chickpea flour
- 1 tsp smoked paprika
- 1 tbsp nutritional yeast
- Start by pulsing the burgers in a food processor until a crumbly texture is achieved.
- Add in the remaining ingredients and blend on a slow speed, stopping to scrape down the sides as needed, until well combined. If using a blender, you may find it easier to transfer the burgers to a mixing bowl and combining the rest of the ingredients manually.
- The mixture should be crumbly and wet but firm enough to form into small kofta fingers - add in breadcrumbs or a splash of water to adjust accordingly. Form into 8-10 fingers and set aside.
- Pan-fry on medium heat for 2-3 minutes on each side until browned and crispy. You can also cook these in the air fryer for 5-7 minutes at 180 C.
I can’t really claim to be the culinary genius behind this recipe – after all I did have a pretty large helping hand from the folks over at Field Roast who make this patty taste as great as it does. That said, I have to say that with just a few simple modifications, it makes for a pretty convincing and authentically flavoured Kofta.
I paired my Koftas with a simple Baladi-style salad of cucumbers, tomatoes and onions in a cumin vinaigrette, a dollop of hummus as well as some Za’atar spiced air fries, the recipe for which is incredibly simple, but below nonetheless.
- 1 large potato – cut into fry shapes
- 2 tbsp Za'atar spice
- salt and pepper to taste
- 1 tbsp olive oil
- Parboil the fries in boiling water for exactly 3 minutes.
- Drain from water and dry using paper towels. In a small bowl, toss with olive oil and seasonings before air-frying for 8-10 minutes until crispy.
Back to the star of the show.
I mean, just look at that texture. They’re so plump full of flavour that they practically melt in your mouth. They’re also incredibly moreish – you have been warned.
At the end of the day, I know this much: I’m incredibly passionate about whipping up wholesome and delectable and plant-based recipes, sharing my insights on a vegan lifestyle as a young woman in the Middle East and bringing you, my amazing readers and followers, the best content I possibly can. I am, and have always been my own harshest critic – but starting today, I vow to stop obsessing on how things should be, and focus on doing what I love, whenever I can, to the best of my ability.
Thank you for reading, friends.