Lamb Koftas with Cherry Tomato and Cucumber Salad
4 people
40 min
4 people40 min
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
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.
