Well if lamb is the meat we are all supposed to eat on Australia day, I suppose I better give you a lamb recipe! These little koftas are super easy, super tasty and inexpensive… even if you use organic meat! They also freeze really well, so you could even double the batch and save some for later.
- 500g lamb mince
- ¾ red onion finely diced
- 4 cloves garlic, chopped
- large handful parsley, chopped
- 1 tsp ground coriander seed
- 1 tsp ground cumin
- 1 tsp cinnamon
- ½ cup quinoa flakes
- 1 egg, lightly beaten
- salt & pepper
- 100g baby spinach leaves
- The rest of the bunch of parsley from above, chopped
- The remaining ¼ of red onion, sliced
- ½ cucumber, sliced
- 100mL olive oil
- 25 mL apple cider vinegar
- 1 tsp wholegrain mustard
- Finely chop the onion, garlic and parsley for the koftas and place in a large mixing bowl.
- Add the remaining ingredients and season with salt and pepper.
- Take heaped tablespoon amounts of the mix and form into koftas (kind of like elongated meat balls, but ball shape would be fine too). Set these onto a clean plate, you should make 12-15 in total. Place in the fridge to chill for 10 minutes while you make the salad.
- Place washed spinach in a salad bowl.
- Finely slice the Spanish onion, chop the cucumber and parsley and add to the spinach.
- In a cup or small bowl, mix together the olive oil, apple cider vinegar and mustard.
- Pour dressing over salad and use your hands or salad servers to mix everything through.
- Remove the koftas from the fridge and heat the BBQ or frying pan to medium heat. When it is hot, add a little butter and then add the koftas ensuring they are evenly spaced. Cook for approximately 10 minutes, turning occasionally to ensure they are cooked through.
- Serve on a bed of salad with a squeeze of lemon on top.
NOTE: If you wanted to freeze the koftas, you would do so before they were cooked. You could also serve with some pan friend haloumi cheese, or a drizzle of tzatziki. Or even wrap it all up in a wrap!