cookLamb koftas

Serve koftas with pitta breads, a burger relish coleslaw and a homemade hummus dip.
From: itv.com/thismorning Serves 4-6

1 tbsp olive oil
500g lamb mince
75g fresh breadcrumbs
30ml milk
1 large egg
1 tsp salt
1 tsp black pepper
1 tsp dried oregano
60g feta cheese, crumbled
1 tsp cumin

Grease a large roasting tray with the oil and preheat the oven to 180°C/gas mark 4

In a large bowl and mix together the mince, breadcrumbs, milk, egg, salt, pepper and oregano. Use your hands to make sure every ingredient is really well distributed. You can use a food processor to do this but beware of over mixing it into sludge. Add the crumbled feta and mix through gently with your hands.

Dip your hands in some cold water and form sausage shaped koftas from the mixture, using a piece of the mixture about the size of a small apple

Place each kofta on the greased tray and continue until the entire mixture has been used

Bake for 20 minutes, turning halfway

Serve with either coleslaw, a simple feta-less greek salad, orzo pasta, hummus or just toasted pitta with tzatziki

Burger relish style coleslaw

Serves 4-6

¼ red cabbage (about 400g)
1 red onion, peeled
10 radishes, trimmed
3 large carrots, trimmed and peeled
1 tsp salt
3 apples, I use Granny Smith for their crunch, cored
Zest and juice of 1 lemon
5 tbsp mayonnaise
2 tbsp sesame seeds

Finely shred the cabbage, red onion and radishes into strips. I use my food processor but a sharp knife and a little time spent concentrating on even cutting and you’ll have the same result.

Grate the carrots and place these, the cabbage, red onion and radishes in a colander over the sink and sprinkle with salt. Leave for 40 minutes to drain away any excess liquid.

Just before serving, finely shred the apples and tip into a serving bowl. Add the lemon zest and juice and toss well. Stir in the vegetables and the mayonnaise until evenly distributed. Sprinkle with the sesame seeds and serve.

Homemade hummus

1 x 400g tin chickpeas
3 tbsps tahini
Juice of 1 large lemon
4 tbsps extra virgin olive oil
2 cloves of garlic, minced
1 tsp salt
2 tbsps water
Paprika, to garnish

Blitz the chickpeas, tahini (which you can leave out if you can’t find it) and lemon juice until smooth in a food processor.

With the processor running add oil until combined, then add the garlic, salt and the water to loosen the hummus.

Spoon into a dish and add a little paprika as a garnish.

kofta
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