Lamb kofte with sweet & sour red cabbage
Cooking time
Ready in 45 minutesSkill level
EasyServings
Serves 4Mince may be a cheap staple but it doesn't have to be boring, as these clever little bites prove
Nutrition and extra info
Nutrition info
Nutrition per serving
- kcalories
- 352
- protein
- 28.1g
- carbs
- 18.5g
- fat
- 18.9g
- saturates
- 8.7g
- fibre
- 2.8g
- sugar
- -
- salt
- 0.43g
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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Method
- 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.
- 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.
Recipe from olive magazine, May 2009
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