Harissa lamb kofte bites

Harissa lamb kofte bites
  • Serves icon Makes about 24
  • Time icon Hands-on time 20 min, plus freezing. Oven time 15-18 min

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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Nutrition: per serving

Calories
101kcals
Fat
6g (3.4g saturated)
Protein
9.5g
Carbohydrates
2.1g (1.9g sugars)
Fibre
0.2g
Salt
0.5g
Calories
101kcals
Fat
6g (3.4g saturated)
Protein
9.5g
Carbohydrates
2.1g (1.9g sugars)
Fibre
0.2g
Salt
0.5g

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

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.

delicious. tips

  1. Once frozen, these kofte will keep for up to 2 months. Simply cook as in step 4 when you have guests.

Recipe By

Ed Smith

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