Patricia Hedges from Wimborne said:
I think I do tend to cook too much and as the mum of three fussy eaters I do end up throwing a lot of food away... More
Greek Lamb Kofta
Ingredients show imperial units
- 250g leftover lamb
- 1 egg
Eggs
Always have some on hand for quick scrambled egg.
- Keep eggs in the fridge in their box and never eat them after their use-by date.
- The Health Protection Agency recommends buying Lion branded eggs, which come from vaccinated hens and are therefore less likely to contain salmonella
- 2 tablespoons each of chopped fresh mint and coriander
Herbs
Ideal for seasoning pastas.
To keep cut parsley or coriander, put in a hole free polythene bag with a couple of tablespoons of cold water, give the bag a good shake and keep in the salad drawer of the fridge. Herbs should keep for a week like this.
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- Salt
Salt
Consider tablesalt, sea salt or crystals.
Sea salt’s pronounced and salty flavour means less is required to season food.
- Black pepper
Black peppercorns
Best used as a condiment.
They can be lightly crushed and used to spice up a creamy sauce or to coat fillet steak or chicken breasts.- Although it might seem odd, grinding black pepper over a bowl of strawberries enhances the flavour of the fruit.
- Pepper that is pre-ground is not fresh tasting and often has other ingredients mixed in.
- Choose the type of mill that suits you, and if you want coarser pepper you can loosen the screw on the top of the mill or crush the seeds in a pestle and mortar
- Sunflower oil
Sunflower oil
It is tasteless and heats to a high temperature so is a good all round oil.
Ideal for pan-frying, mayonnaise, dressings and marinades.
- Tub of shop bought Tzatziki with extra chopped mint added
Herbs
Ideal for seasoning pastas.
To keep cut parsley or coriander, put in a hole free polythene bag with a couple of tablespoons of cold water, give the bag a good shake and keep in the salad drawer of the fridge. Herbs should keep for a week like this.
- Tomato salad with basil or oregano leaves to accompany
Herbs
Ideal for seasoning pastas.
To keep cut parsley or coriander, put in a hole free polythene bag with a couple of tablespoons of cold water, give the bag a good shake and keep in the salad drawer of the fridge. Herbs should keep for a week like this.
Instructions
- Put the lamb into a food processor and pulse until finely chopped. Add the egg, mint leaves and coriander, a little ground corinader and cumin and season well. Process until finely chopped.
- Using wet hands divide the mixture into 8 small balls. Heat the oil in a saucepan and shallow fry the kofta for 2-3 minutes on each side. Drain on kitchen roll and serve with a spoonful of Tzatziki with added chopped fresh mint and a tomato salad with basil or oregano leaves.
Comments on this recipe
Fantastic recipe to use up leftover lamb
For the first time I made your greek lamb kofta I was impressed how tasty they were good.
Bye to my italian cooking, I am going greek, thank you.
Comments on this recipe