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Bookmark Recipe

Lamb Koftas with Cherry Tomato and Cucumber Salad

Quick, easy and very tasty!

4 people
40 min
Nutrition per serving
  • kcal
    836kcal
  • protein
    48g
  • iron
    7.6mg
  • carbs
    82g

Ingredients

  • 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

    • 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

     

Main

  • 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

Side

  • 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

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.

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Method

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.

Serving Suggestions

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