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Harissa lamb kofte bites

Name: Harissa lamb kofte bites
Prep time: 20 min
Cook time: PT15-18M
Total time: 35 min
Yield: Makes about 24
Cuisine: Middle Eastern
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

By: Ed Smith

Published: 8 Nov 22
Updated: 4 Apr 24

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.

Throw a festive do without breaking the bank, with our budget party food recipes.

Follow Ed on Instagram @rocketandsquash

Easy
November 2022

Test kitchen approved

Makes about 24
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.

Throw a festive do without breaking the bank, with our budget party food recipes.

Follow Ed on Instagram @rocketandsquash

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

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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.