Ingredients
1 small red onion, finely chopped
1 tbsp olive oil
1 garlic clove, crushed
1/2 tsp ground cumin
225 g minced lamb
20 g fresh bereadcrumbs (1 slice of bread, crust removed)
2 tsp chopped fresh mint leaves
1 tsp clear honey
1 egg yolk
1 tbsp olive oil
1 garlic clove, crushed
1/2 tsp ground cumin
225 g minced lamb
20 g fresh bereadcrumbs (1 slice of bread, crust removed)
2 tsp chopped fresh mint leaves
1 tsp clear honey
1 egg yolk
To serve
4 pitta bread pockets
sliced tomato
sliced cucumber
a pot of greek yoghurt
sliced tomato
sliced cucumber
a pot of greek yoghurt
Method
- Sauté the onion in the oil for 5-6 mintues, until soft.
- Add the garlic and cumin, and cook for an extra minute, then transfer to a bowl.
- Add the remaining ingredients, season to taste with salt and pepper and mix throughly. For a finer texture pulse everything in a food processor.
- Divide the mixture into eight and form into balls and if possible chill for 1-2 hours.
- Pre-heat the grill to high. Grill the koftas for 8-10 minutes, turning halfway through, until cooked through.
- Cool slightly before serving.
