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Lamb kofte with sweet and sour red cabbage

Lamb kofte with sweet and sour red cabbage

Name: Lamb kofte with sweet and sour red cabbage
Total time: 45 min
Yield: serves 4
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 clove garlic crushed; to serve pitta or flatbreads; to serve Greek yoghurt; 3 tbsp red wine vinegar; 2 tbsp golden caster sugar; ½ red cabbage shredded

Published: December 19, 2014 at 2:30 PM

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serves 4

Easy

Total time: 45 mins

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With a kick of chilli heat and delicious sweet and sour red cabbage on the side, these lamb kofte make for a quick, easy and cheap midweek meal that everyone will love.

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Ingredients

Nutrition

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 clove garlic

crushed
to serve pitta or flatbreads
to serve Greek yoghurt

cabbage

3 tbsp red wine vinegar
2 tbsp golden caster sugar
½ red cabbage

shredded

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.

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