Lamb kofte with sweet and sour red cabbage
- Preparation and cooking time
- Total time
- Easy
- serves 4
Skip to ingredients
- 500g lamb mince
- 1 eggbeaten
- a handful breadcrumbs
- 1 red chillifinely chopped
- 1 red oniongrated
- a small bunch parsleychopped
- ½ tsp ground cumin
- 2 clovesground
- 1 clove garliccrushed
- to serve pitta or flatbreads
- to serve Greek yoghurt
cabbage
- 3 tbsp red wine vinegar
- 2 tbsp golden caster sugar
- ½ red cabbageshredded
Nutrition: per serving
- kcal352
- fat18.9g
- saturates0g
- carbs18.5g
- sugars0g
- fibre2.8g
- protein28.1g
- salt0.43g
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.
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.
