Harissa lamb kofte bites

Harissa lamb kofte bites

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.

Harissa lamb kofte bites

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

Follow Ed on Instagram @rocketandsquash

  • 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.

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

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

  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.

Nutrition

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

delicious. tips

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

Buy ingredients online

Recipe By:

Ed Smith

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