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Greek Lamb Kofta
Ingredients
- 250g leftover lamb
- 2 tablespoons each of mint and coriander
- 1 teaspoon coriander
- ½ teaspoon ground cumin
- Tub of shop bought Tzatziki with extra chopped mint added
- Tomato salad with basil or oregano leaves to accompany
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1 Eggs
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
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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.
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Ground Black peppercorns
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
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Salt
Salt
Consider tablesalt, sea salt or crystals.
Sea salt’s pronounced and salty flavour means less is required to season food.
Instructions
- Put the lamb into a food processor and pulse until finely chopped. Add the egg, mint leaves and coriander, a little ground cumin and ground coriander 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.
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