Recipe: Vegan Kefte with Creamed Spinach and Tomato Salsa by Ioannis Grammenos, Executive Chef at Heliot Steak House

Ingredients for two portions

90g green courgette

90g orange courgette

12g parsley

15g spring onions

6g mint

1g garlic

60g chickpeas

6g coriander

100g potatoes, peeled and cooked

100ml olive oil

5g Sakura mix

35g heirloom tomato salsa

100g baby spinach

40g vegan double cream

Salt & pepper to taste


  • Grate the green and orange courgettes, and add the finely chopped parsley, spring onions, mint, garlic and coriander. Add the crushed chickpeas and boiled potatoes.
  • Test the mixture for seasoning and form into two patties. Cook in a nonstick pan until both sides are golden brown.
  • For the base, cook the baby spinach in a small pan until wilted then add the vegan double cream and seasoning.
  • To serve, put the spinach on a deep plate, add the vegan kefte and top with the chopped heirloom tomato salsa and the Sakura mix or micro herbs.