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INGREDIENTS:
2 teaspoons olive oil
1 small onion, finely chopped
1 teaspoon ground cumin
½ teaspoon ground coriander
400g lean lamb mince
125g can Edgell Chick Peas, drained and lightly mashed
1 tablespoon finely chopped mint
1 egg, beaten
3 tablespoon dried breadcrumbs
6 wooden kebab skewers
Turkish bread, Cos lettuce, and feta for serving
Mint leaves for garnish
METHOD:
1. Heat olive oil in a small saucepan, add onion, cumin and coriander
and cook for 1 minute.
2. Place lamb mince into a large bowl, add mashed Edgell Chick
Peas, onion mixture, mint, egg, 1 tablespoon of the breadcrumbs and
season with salt and pepper mixing well.
3. Divide mixture into 8 and form into an oval shapes and coat in
remaining breadcrumbs. Secure a kebab skewer through the centre of each
lamb kofta. Pan fry Koftas or cook on a BBQ until cooked through.
4. Serve Koftas on or with toasted Turkish bread with Cos lettuce
leaves, shredded beetroot and crumbled feta cheese and garnish with mint
leaves.
SERVES: 4
PREPARATION TIME: 15 minutes
COOKING TIME: 15 minutes
TIP: Drain a 225g can Edgell Sliced Beetroot and finely shred. Finely
chopped cucumber, red capsicum and crumbled fetta can be served with
Koftas.
 Source
of fibre
Good
source of protein
| Energy |
951kj |
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| Protein |
26.2g |
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| Fat - total |
8g |
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| - saturated |
2.4g |
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| Carbohydrate - total |
11g |
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| - sugars |
1.7g |
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| Fibre |
2.6g |
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| Sodium |
202mg |
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