Harissa lamb kofte bites
- Portion size: Makes about 24
- Hands-on time 20 min, plus freezing. Oven time 15-18 min
- Difficulty: easy
Ed Smith’s freeze-ahead kofte bites are perfect for Christmas parties and festive nibbles.. Serve the harissa lamb kofte with the cooling yogurt dip.
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Ingredients
- 1 banana shallot, finely chopped
- 600g lamb mince
- 1 heaped tbsp rose harissa
- 1 heaped tsp ground cumin
- 1 heaped tsp ground coriander
- 2 tsp dried mint
- ½ tsp baking powder
- 2 tsp sea salt flakes
To serve
- ½ large cucumber, peeled and coarsely grated
- 200g greek yogurt
- ¹/⁵ whole nutmeg, finely grated
- ½ tsp dried mint
- ½ tsp freshly ground black pepper
- 1 tsp white wine vinegar
- ½ tsp sumac
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Method
- Line a baking tray (that will fit in your freezer) with baking paper. Add all the kofte ingredients to a mixing bowl and use your hands to thoroughly combine them, squashing and squeezing the mixture through your fingers for about 5 minutes. Shape the mixture into small balls around the size of a walnut.
- Arrange the kofte on the tray and put in the freezer for around 4 hours. Once frozen solid, transfer to a freezer-friendly lidded container, with baking paper between any layers.
- To cook, heat the oven to 200°C fan/gas 7. For the dip, put the cucumber into a bowl with a large pinch of salt, then stir and leave for 5-10 minutes. Drain away the water, then stir in the yogurt, nutmeg, mint, pepper and vinegar. Spoon into a serving bowl and dust with sumac.
- Line a baking tray with baking paper and put the frozen balls on it, evenly spaced out. Cook at the top of the hot oven for 15-18 minutes, turning the balls over after 10 minutes. Transfer to a serving plate, either popping cocktail sticks into each kofte or leaving sticks in a container alongside for guests to help themselves. You can stir an juices from the kofte tray into the dip just before serving for an extra boost of flavour.
Nutrition
- 101kcals Calories
- 6g (3.4g saturated) Fat
- 9.5g Protein
- 2.1g (1.9g sugars) Carbs
- 0.2g Fibre
- 0.5g Salt
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