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Lamb and mint koftas
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2 courgettes, coarsely grated
250g pack essential Waitrose lean lamb mince
1 onion, very finely chopped
75g wholemeal bread, whizzed into crumbs
2 tsp sesame seeds
25g pack fresh mint, chopped
1 egg, beaten
100g Waitrose baby spinach
2 carrots, coarsely grated
1 cucumber portion, halved and thinly sliced
100g fat-free natural yogurt
1.Squeeze the excess liquid out of the courgettes, then place in a large bowl with the lamb, onion, breadcrumbs, sesame seeds and half of the mint. Add the egg, then, using your hands, mix well together. Firmly squeeze large handfuls of the mixture around 12 metal or bamboo skewers and shape into long ovals. (If using bamboo skewers, soak them in water for 20 minutes fi rst to prevent burning when cooking.)
2. Grill or barbecue the koftas for 8-10 minutes, turning occasionally, until browned. Take care as they will be quite delicate until they’re cooked through.
3. Arrange the spinach, carrots and cucumber on plates. Stir the remaining mint into the yogurt and serve with the koftas and mixed salad.
Typical values per serving:
This recipe was first published in August 2012.