- 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
Lamb Koftas with Cherry Tomato and Cucumber Salad
4 people
40 min
Nutrition per serving
-
kcal836kcal
-
protein48g
-
iron7.6mg
-
carbs82g
Ingredients
Salad:
- 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 leaves
Hummus:
- 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
Koftas
- 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
Salad & Hummus
Salad:
- 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 leaves
Hummus:
- 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
Method
Copy TextTo 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.
The Quality Mark & You
Learn moreMethod
Copy TextTo 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.
Serving Suggestions
Serve the koftas with the salad, hummus and pitta bread.
Lamb Koftas with Cherry Tomatoes and Cucumber Salad
