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Recipe by olive magazine

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1. To make the sweet and sour cabbage, put the vinegar and sugar in a small pan and heat until the sugar dissolves. Toss with the cabbage and plenty of seasoning and set aside for 20 minutes, tossing every 5 minutes.
2. To make the koftes, put the rest of the ingredients (except the pitta and yogurt) in a bowl and mix well with your hands. Form into 12 balls and squish onto the end of skewers (soak wooden ones in water for 20 minutes first, so they don't burn), to make fat torpedo shapes (if you don't have skewers just grill without). Grill for about 10 minutes, turning until browned and cooked through. Serve with the cabbage, pitta breads and Greek yogurt.

Per serving

352 kcalories, protein 28.1g, carbohydrate 18.5g, fat 18.9 g, saturated fat 8.7g, fibre 2.8g, salt 0.43 g

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Ingredients

• 500g lamb mince
• 1 egg , beaten
• a handful breadcrumbs
• 1 red chilli , finely chopped
• 1 red onion , grated
• a small bunch parsley , chopped
• ½ tsp ground cumin
• 2 cloves , ground
• 1 garlic clove , crushed
• pitta bread or flatbreads to serve
• Greek yogurt to serve

CABBAGE

• 3 tbsp red wine vinegar
• 2 tbsp golden caster sugar
• ½ red cabbage , shredded

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 45 minutes

Ingredients

• 500g lamb mince
• 1 egg , beaten
• a handful breadcrumbs
• 1 red chilli , finely chopped
• 1 red onion , grated
• a small bunch parsley , chopped
• ½ tsp ground cumin
• 2 cloves , ground
• 1 garlic clove , crushed
• pitta bread or flatbreads to serve
• Greek yogurt to serve

CABBAGE

• 3 tbsp red wine vinegar
• 2 tbsp golden caster sugar
• ½ red cabbage , shredded

Per serving

352 kcalories, protein 28.1g, carbohydrate 18.5g, fat 18.9 g, saturated fat 8.7g, fibre 2.8g, salt 0.43 g

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