Lamb kofte with salad
- June 2018
- Serves 2
- Hands-on time 30 min
Couscous in the fridge? Rustle up these Middle Eastern spiced meaty morsels in half an hour.
Serve these moreish kofte as part of a mezze spread.
- 48.3g (12.5g saturated)
- 46.2g (9.4g sugars)
- 1 onion, grated
- Large bunch fresh flatleaf parsley, roughly chopped
- Large bunch fresh mint, leaves roughly chopped
- ½ tsp ground allspice
- 2 garlic cloves, crushed
- 250g lamb mince
- Grated zest and juice 1 lemon
- 100g leftover cooked couscous
- Extra-virgin olive oil for brushing, plus 3 tbsp extra for the dressing
- Half small cucumber, finely sliced
- Natural yogurt and flatbreads to serve
- In a medium mixing bowl mix the grated onion, a handful each of the chopped parsley and mint, the allspice and one of the crushed garlic cloves. Add the lamb, lemon zest and half the cooked couscous then season with salt and pepper. Mix thoroughly (using your hands is best), then wet your hands and shape into 6 equal-size kofte (5cm sausage-shaped patties).
- Heat a griddle pan or frying pan until smoking. Brush the kofte all over with the oil and fry for 10 minutes, turning, until evenly browned and cooked through.
- Meanwhile, in a serving bowl, mix the remaining garlic with the lemon juice. Whisk in the 3 tbsp oil and 2 tbsp cold water, then season with salt and pepper. Add the remaining couscous, the cucumber and most of the remaining herbs and toss to combine. Serve with the kofte, warmed flatbreads and yogurt, sprinkled with the remaining parsley and mint.
If you don’t have any leftover couscous, make this with a roasted vegetable couscous from the deli counter or pre-packed salad aisle in the supermarket.
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