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Ingredients
- lamb mince 500g
- egg 1, beaten
- breadcrumbs a handful
- red chilli 1, finely chopped
- red onion 1, grated
- parsley a small bunch, chopped
- ground cumin ½ tsp
- cloves 2, ground
- garlic 1 clove, crushed
- pitta or flatbreads to serve
- Greek yoghurt to serve
cabbage
- red wine vinegar 3 tbsp
- golden caster sugar 2 tbsp
- red cabbage ½, shredded
Method
-
Step 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.
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Step 2
To make the koftes, put the rest of the ingredients (except the pitta and yoghurt) 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 yoghurt.
Nutritional Information
- Kcals 352
- Carbs 18.5g
- Protein 28.1g
- Fat 18.9g
- Salt 0.43g
- Fibre 2.8g
