Lamb kofte is served with beetroot hummus – flavours of the Mediterranean prepared fast and fresh in only 30 minutes.
Ingredients
- 1 small red onion
- 3 garlic cloves, halved
- 1/2 cup fresh mint leaves
- 500g lamb mince
- 1 1/2 teaspoons ground coriander
- 1/2 teaspoon dried chilli flakes
- 1 lemon, rind finely grated, juiced
- 1 tablespoon ground cumin
- 90g (1/4 cup) drained chickpeas
- 120g drained canned baby beetroot (see Notes)
- 2 tablespoons low-fat Greek yoghurt
- 150g grape tomatoes, halved
- Wholemeal pita bread, grilled, to serve
Equipment
- You will need a food processor for this recipe.
Method
- Step 1Preheat oven to 180C/160C fan forced. Process the onion and 2 of the garlic cloves in a food processor until finely chopped. Finely chop half the mint. Combine the mince, onion mixture, chopped mint, coriander, chilli flakes, lemon rind and 3 tsp of the cumin in a bowl. Season well. Shape into eight 8cm-long kofte shapes. Thread 2 kofte each onto 4 metal skewers.
- Step 2Heat a non-stick ovenproof frying pan over medium-high heat. Spray kofte with olive oil. Cook, turning, for 5 minutes or until browned. Transfer to oven. Cook for 4-6 minutes or until just cooked through. Rest for 4 minutes.
- Step 3Meanwhile, for the hummus, process the chickpeas, beetroot, yoghurt, 1 tbs of the lemon juice and remaining garlic clove and cumin in a food processor until smooth and combined. Season.
- Step 4Combine the tomato, remaining mint leaves and 1 ⁄2 tbs lemon juice in a bowl. Divide kofte, beetroot hummus and tomato salad among serving plates. Serve with pita bread.
- Low carb
- Lower gi
Nutrition
2188 kj
Energy
21g
Fat Total
8g
Saturated Fat
8g
Fibre
36g
Protein
44g
Carbs (total)
All nutrition values are per serve
Notes
Canned baby beetroot is convenient, mild, sweet and ready to puree.
Replace the beetroot hummus with a store bought tub of tzatziki or regular hummus.
- Author: Katrina Woodman
- Image credit: Al Richardson
- Publication: Taste Magazine
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