Name: Lamb mince kofta rissoles with chickpea tabbouleh
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 500 gram lamb mince; 1 cup fresh breadcrumbs; 1 onion, grated; 1/4 cup mint, chopped; 1/4 cup coriander, chopped; 2 tablespoon korma paste; 1 egg; 2 garlic cloves, crushed; 2 tablespoon extra virgin olive oil; warm flatbread of choice to serve; Tabbouleh; 400 gram can chickpeas, rinsed, drained; 2 cup torn parsley leaves; 2 tomatoes, diced; 1 Lebanese cucumber, diced; 2 tablespoon extra virgin olive oil; juice of 1 lemon; Mint sauce; 1 cup mint leaves; 1/2 cup Greek-style yoghurt; 2 tablespoon lemon juice

Lamb mince kofta rissoles with chickpea tabbouleh

A delicious family meal

Lamb kofta rissoles with chickpeas tabbouleh

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Serves 4

Prep

15M

Cook

20M

Total

35M

Mince gets a Middle Eastern makeover with this delicious lamb kofta recipe. Serve with a fresh and healthy chickpea tabbouleh salad for a tasty, simple meal the whole family will love

Ingredients

500 gram lamb mince

1 cup fresh breadcrumbs

1 onion, grated

1/4 cup mint, chopped

1/4 cup coriander, chopped

2 tablespoon korma paste

1 egg

2 garlic cloves, crushed

2 tablespoon extra virgin olive oil

warm flatbread of choice to serve

Tabbouleh

400 gram can chickpeas, rinsed, drained

2 cup torn parsley leaves

2 tomatoes, diced

1 Lebanese cucumber, diced

2 tablespoon extra virgin olive oil

juice of 1 lemon

Mint sauce

1 cup mint leaves

1/2 cup Greek-style yoghurt

2 tablespoon lemon juice

Method

In a bowl, combine mince, breadcrumbs, onion, herbs, paste, egg and garlic. Season.

Using ¼ cup measures of mixture, form into oval rissoles. Place on a tray. Chill for 10 minutes.

Tabbouleh: In a large bowl, toss chickpeas, parsley, tomato and cucumber together. Drizzle with combined olive oil and lemon juice. Season and toss well.

Mint sauce: In a food processor, pulse all ingredients together until smooth. Season to taste.

In a large frying pan, heat oil on high. Cook rissoles in 2 batches for 3-4 minutes each side until cooked through. Drain on a paper towel.

Serve rissoles on a bed of tabbouleh, drizzled with mint sauce and accompanied by flatbread.

Jennene Plummer