Lamb Koftas & Tomato and Caper Salad
Ingredients:
200 gms Lamb Mince (approx)
½ Small Red Onion (grated)
1 Clove Garlic (finely chopped)
4 Tbsp Breadcrumbs
1 Tbsp Village Press EVOO
2 Tsp Parsley and Mint
½ gram
Jonathan's Spices Saffron (optional)
Tomatoes
Greek Yoghurt
Capers
Red Onion (finely sliced)
Ingredients:
200 gms Lamb Mince (approx)
½ Small Red Onion (grated)
1 Clove Garlic (finely chopped)
4 Tbsp Breadcrumbs
1 Tbsp Village Press EVOO
2 Tsp Parsley and Mint
½ gram
Jonathan's Spices Saffron (optional)
Tomatoes
Greek Yoghurt
Capers
Red Onion (finely sliced)
Method:
Mix together in a bowl the lamb mince, grated red onion, garlic, breadcrumbs, EVOO, parsley, mint and saffron. Roll mixture into small sausages and push a bamboo skewer through the middle of each kofta and pan fry. Best refrigerated for around an hour if possible before pan frying. (Tip: Wet your hands when making and rolling the koftas as makes them easier to handle).
To Serve:
Serve with greek yoghurt and a finely sliced red onion, tomato and caper salad. Can add some fresh mint leaves over the top, and finish with a good drizzle of Village Press EVOO. I also add a drizzle of Al Brown's Orange & Chilli Oil over the yoghurt for an extra burst of flavour.
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