Lamb Koftas with Cherry Tomato and Cucumber Salad

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  Lamb Koftas with Cherry Tomato and Cucumber Salad

 Quick, easy and very tasty! 

Lamb Koftas with Cherry Tomato and Cucumber Salad

Serves 4 

Cooking time:



  • 500g lean lamb mince
  • 1 teasp. ground cumin
  • 1 teasp. ground coriander
  • 2 scallions, finely chopped
  • 1 red chilli, finely chopped
  • 1 tablesp. mint leaves, chopped
  • 1 tablesp. coriander leaves, chopped
  • 30g breadcrumbs
  • 1 egg
  • Salt and freshly milled black pepper
  • 1 tablesp. rapeseed or olive oil


  • Juice of ½ a lime
  • 1 teasp. ground cumin
  • 500g cherry tomatoes, quartered
  • 1 medium cucumber, peeled, halved, seeds removed and thinly sliced
  • A handful of rocket heaves


  • 400g tin of chickpeas, drained and rinsed
  • 1 tablesp. light tahini
  • 2 tablesp. olive oil
  • Juice of 1 lemon
  • 1 garlic clove peeled and chopped
  • 1 teasp. ground cumin

To serve

  • 4 pitta/flatbreads, warmed

To Cook

To make the koftas:

Place all the ingredients, except the oil, in a large bowl and mix well. With damp hands shape them into small meatballs, about 2-3cm in diameter. Place them on a tray in the fridge to rest while you make the salad.

To make the salad:

Place the lime juice, oil and cumin in a bowl and stir to combine. Add in the tomatoes, cucumber and rocket leaves. Mix well and season with salt and black pepper.

To make the hummus:

Place all the ingredients in a food processor and whizz until smooth. Taste and season. If you like it a thinner consistency add a few tablespoons of water.

To cook the koftas:

Heat the oil in a large frying pan over a high heat. Cook the koftas in batches, turning occasionally, for 6-8 minutes or until golden and cooked through.

To serve:

Serve the koftas with the salad, hummus and pitta bread.

Nutritional Analysis per Serving

Protein: 48g 

Carbohydrates: 82g 

Fat: 37g 

Iron: 7.6mg 

Energy: 836kcal