Spring Chicken Koftas

Prep time: 15mins - Cook time: 25mins - Serves 4
This Chicken kofta recipe with a refreshing Carrot and Red Cabbage Slaw is perfect for a midweek meal with friends. No need for lots of ingredients, our Spring Chicken mince is packed full of Spring Onion, Chilli and Ginger.  


  • 1 pack Spring Chicken Mince (500g)
  • 2 tbsp Oil
  • 1 Garlic Clove (crushed)
  • 1/2 Fresh Red Chilli (diced)Red chilli
  • 4cm Fresh Ginger (diced)
  • 100g Cherry tomatoes
  • 4 Pitta breads
  • 1 Avocado
  • 4 tbsp sesame oil
  • 4 Carrots (grated)
  • 1/4 sliced Red cabbage
  • 2 tbsp Soy sauce
  • 5 tbsp Sour cream
  • 3 Spring Onions


  1. Pre heat the oven to 180°C
  2. Begin by peeling, top and tailing then grating the carrots.
  3. Finely slice the cabbage and place it all into a bowl along with the garlic, chilli, ginger, sesame oil and soy sauce—leave this all to infuse whilst you crack on with the rest
  4. Divide the mince into 4 and shape into oval patties and place a metal skewer through them but careful not the poke it through the other side!
  5. Heat the oil in the pan in a frying pan and brown off the patties off before transferring to the oven
  6. Once evenly browned on both sides, transfer to the oven and bake for 10 mins to ensure they’re fully cooked
  7. Slice the pittas slightly open so you can pile everything in! mash the avocado in a bowl, with a sprinkle of salt and pepper and throw in the halved tomatoes.
  8. Bring the koftas out of the oven and begin to fill the pitta breads in anyway you like!

Serve with the homemade slaw and Sour Cream



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