Lamb Kofta Mezze Plate

Lamb Kofta Mezze Plate

Blood Sugar: 6Servings: 5Preparation Time: 20minMeal Category: Lunch
Micronutrients:FolateCalciumVitamin A

Macronutrients per 100g

Energy
214kcal
Sugar
6g
Fat
12g
Fiber
2g
Sat fat
4g
Protein
14g
Carbs
13g
Sodium
80mg

Ingredients

100g / 3.53oz tinned Tinned chickpeas, 500g / 17.64oz Lamb mince, 1 small, finely diced Red onion, 2 tsp ground Ground cumin, 0.5 tsp ground Ground cinnamon, 0.5 tsp ground Ground turmeric, 1 tsp Garam masala, 0.25 tsp Chilli flakes, 70g / 2.47oz Currants, 40g / 1.41oz chopped Pine nuts, 0.5 cup roughly chopped Flat-leaf parsley leaves, 0.25 cup roughly chopped Coriander leaves, 2 tbsp roughly chopped Mint leaves, 1 grated Lemon zest, 1 tbsp Extra virgin olive oil, 260g / 9.17oz Greek-style yoghurt, 1 tbsp chopped Mint leaves, 1 grated, seeds removed Lebanese cucumber, 0.25 tsp ground Ground cumin, 0.25 tsp fine Fine salt

Preparation

1. Mix 260g / 9.17oz Greek-style yoghurt, 1 tbsp chopped mint leaves, 1 grated Lebanese cucumber, 0.25 tsp ground cumin, and 0.25 tsp fine salt in a bowl. Refrigerate for 15 minutes. 2. Roughly mash 100g / 3.53oz tinned chickpeas with a fork and transfer to a large bowl. 3. Add 500g / 17.64oz lamb mince, 1 small finely diced red onion, 2 tsp ground cumin, 0.5 tsp ground cinnamon, 0.5 tsp ground turmeric, 1 tsp garam masala, 0.25 tsp chilli flakes, 70g / 2.47oz currants, 40g / 1.41oz chopped pine nuts, 0.5 cup roughly chopped flat-leaf parsley leaves, 0.25 cup roughly chopped coriander leaves, 2 tbsp roughly chopped mint leaves, and grated zest of 1 lemon. Mix with hands. 4. Shape mixture into finger-length sausages about 4 cm thick. Refrigerate until required. 5. Heat a barbecue hotplate or frying pan to medium. Drizzle 1 tbsp extra virgin olive oil over koftas, cook turning for 10 minutes until cooked through. 6. Serve with mint yoghurt and accompaniments of choice.

Micronutrients % of RDI

Iron
2% of RDI
Magnesium
35% of RDI
Vitamin C
6% of RDI
Omega 3
4% of RDI
Vitamin A
37% of RDI
Calcium
63% of RDI
Folate
63% of RDI

Good to know

Left-over koftas are great for lunchboxes. You can freeze raw or cooked koftas. For a sweeter onion flavor, sauté the onion in extra virgin olive oil until soft and translucent before adding to the mixture.

How to Prepare

1. Mix 260g / 9.17oz Greek-style yoghurt, 1 tbsp chopped mint leaves, 1 grated Lebanese cucumber, 0.25 tsp ground cumin, and 0.25 tsp fine salt in a bowl. Refrigerate for 15 minutes. 2. Roughly mash 100g / 3.53oz tinned chickpeas with a fork and transfer to a large bowl. 3. Add 500g / 17.64oz lamb mince, 1 small finely diced red onion, 2 tsp ground cumin, 0.5 tsp ground cinnamon, 0.5 tsp ground turmeric, 1 tsp garam masala, 0.25 tsp chilli flakes, 70g / 2.47oz currants, 40g / 1.41oz chopped pine nuts, 0.5 cup roughly chopped flat-leaf parsley leaves, 0.25 cup roughly chopped coriander leaves, 2 tbsp roughly chopped mint leaves, and grated zest of 1 lemon. Mix with hands. 4. Shape mixture into finger-length sausages about 4 cm thick. Refrigerate until required. 5. Heat a barbecue hotplate or frying pan to medium. Drizzle 1 tbsp extra virgin olive oil over koftas, cook turning for 10 minutes until cooked through. 6. Serve with mint yoghurt and accompaniments of choice.

Good to Know

Left-over koftas are great for lunchboxes. You can freeze raw or cooked koftas. For a sweeter onion flavor, sauté the onion in extra virgin olive oil until soft and translucent before adding to the mixture.

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