Veggie Packed Lamb Koftas
These herby Veggie Packed Lamb Koftas are easy to cook in a big batch for a crowd and we have also found a way to sneak some extra vegetables in to a traditionally meaty dish.
Prep Time5 mins
Cook Time8 mins
Total Time13 mins
Servings: 4 people
- 500 g Welsh Lamb (We used leg. Trimmed 500g off a joint that was going to be roasted a few days later)
- 1 tsp cumin
- 1 pinch Sea salt and black pepper
- 1 tbsp dried coriander
- 3 cloves of garlic, crushed
- 10 fresh mint leaves, finely chopped
- 0.5 medium carrot, grated
- 0.5 medium courgette, grated
Put the lamb in to a food processor and blend until minced.
Put in a bowl with the rest of the ingredients and mix until everything is combined.
Divide in to 8 balls and then roll each out in to sausage shapes and carefully thread them on to wooden skewers. Make sure the skewers have soaked for 30 minutes so they don't burn.
Put the lamb koftas in the fridge for 30 minutes, so they are chilled and hold together.
Heat 1 tbsp of olive oil in a large frying pan and add the lamb koftas (cook in batches if needed). Cook for 7-8 minutes, turning so all sides are cooked.
Serve with Flatbreads, slaw, tzatziki and feta.
Serving: 1portion | Calories: 286kcal | Carbohydrates: 3g | Protein: 31g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 62mg | Sodium: 88mg | Potassium: 486mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1500IU | Vitamin C: 1.7mg | Calcium: 30mg | Iron: 3.6mg