Chickpea Kefte with Potato and Basil

This is Head Chef George’s grandmother’s recipe. It is one to pass down the line as a firm favourite and for good reason, because it’s incredibly moreish and a great non-meat kefte. Shape into small round kefte or larger patties and pile into split soft burger buns topped with tomato and onion slices. Or enjoy meze style with tomato and tzatziki rolled up in salad leaves or flat-bread.