Greek lamb keftedes

Name: Greek lamb keftedes
Cook time: 25 min
Yield: 2
Cuisine: Mediterranean

with lemon bulgur and beetroot tzatziki

Ready in around 25 mins

RECIPE FACT:

A beloved component of Greek cuisine, tzatziki is a yoghurt-based sauce with many variations.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE BULGUR:
Pour boiling water from the kettle into a pot. Add the bulgur wheat, season with salt and bring back up to the boil over a high heat. Cook for 7-8 mins until tender, drain into a sieve and allow to cool.
2. TO PREPARE THE VEGETABLES:
Peel and slice the red onion into ½ cm slices. Peel the carrot and make ribbons by pulling a peeler the full length along the carrot and add to a salad bowl. Remove the mint leaves from their stalks and roughly chop.
3. TO FINISH THE BULGUR:
Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot, add the onion and cook for 3-4 mins, stirring occasionally to create a char. Add to the salad bowl with the bulgur, pour in the lemon dressing and toss to combine. Just before serving, add the baby leaves and gently toss through.
4. TO COOK THE GREEK LAMB KEFTEDES:
Open the bag of oregano seasoned lamb mince, season with salt and pepper then shape into balls just smaller than golf balls, compacting well. Wipe out the pan, respray with oil and place back over a medium heat. Once hot add the keftedes and cook for 7-8 mins or until cooked through, turning regularly.
TO SERVE:
Spoon the lemon bulgur onto plates. Top with Greek lamb keftedes, dollop with beetroot tzatziki and sprinkle over the mint.