- 600g lamb mince
- 70g (1 cup) fresh breadcrumbs (made from day-old bread)
- 1/2 cup chopped fresh continental parsley
- 1 teaspoon ground allspice
- 1 teaspoon ground coriander
- 100g feta, crumbled
- 225g can sliced beetroot, drained
- 90g (1/3 cup) Greek-style natural yoghurt
- 2 tablespoons chopped fresh mint
- 1 small French shallot, chopped
- 1 garlic clove, crushed
- Pita pockets, to serve
- Baby spinach leaves, to serve
- Step 1Combine the mince, breadcrumbs, parsley, allspice, coriander and feta in a bowl. Season with salt and pepper. Roll heaped tablespoonfuls of the mince mixture into balls and flatten slightly.
- Step 2Heat a large non-stick frying pan over medium-high heat. Cook the kofta, turning occasionally, for 5 minutes or until cooked through.
- Step 3Process the beetroot, yoghurt, mint, shallot and garlic in a food processor until smooth. Serve the beetroot tzatziki with the kofta, bread and spinach.
- Low carb
- Low sugar
- Lower gi
Make it quicker: Omit the beetroot, yoghurt, mint, shallot and garlic and omit step 3. Serve kofta with bread, spinach and bought beetroot dip or tzatziki.
Freezing tip: Freeze cooked, cooled kofta in an airtight container for up to 3 months.
With a twist: Lamb burgers with beetroot tzatziki: Shape the mixture into patties. Cook for 10 minutes or until cooked through. Replace pita with 4 bread rolls.
Spiced salmon with feta: Omit the mince and breadcrumbs. Sprinkle 4 salmon fillets with the allspice and coriander. Bake in oven at 200°C for 15 minutes. Top with parsley and feta. Continue from step 3.
- Author: Liz Macri
- Image credit: Steve Brown
- Publication: Australian Good Taste