Last week, I posted my recipe for courgette fritters. Well, keeping to the Turkish theme, I have another dish for you!
Lamb kofta are delicious and this version has a real kick which means it’s lovely with some homemade mint yoghurt. It’s based on Rick Stein’s recipe.
To make 12 which will easily do 3-4 people you will need:
1 onion, blitzed in a blender
3-4 garlic cloves, also blitzed
400g nice lamb mince
1-2 tspn chilli flakes
A handful of flatleaf parsley, chopped
Salt and pepper
A small tub of natural yoghurt
A handful of mint, chopped
In a large bowl, mix together the minced lamb, onions, garlic, chilli flakes, big pinch of salt and pepper and the parsley. Once well mixed – it should stick together – split into 12 portions and roll into balls with your hands. Brush each lightly with some oil.
Next, get a griddle pan on the hob and when really hot, start cooking the meat balls in batches of 4 or 6 (depending on the size of your pan). They will need about 8-10 minutes of cooking but keep turning them to ensure they are evenly browned.
The yoghurt ‘dressing’ is very easy. In a bowl, mix together the yoghurt, mint and some pepper and you’re done.