Lamb Keftedes

Name: Lamb Keftedes
Cook time: 20 min
Yield: 2
Cuisine: Izmir, Turkey

with a Greek bulgur salad and avocado tzatziki

Ready in around 20 mins

RECIPE FACT:

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Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

Bring a medium pot of salted water to the boil.
1. TO COOK THE BULGUR WHEAT:

Once the water is boiling place the bulgur wheat into the pot and bring back up to the boil over a high heat. Once boiling reduce the heat to medium and cook for 8-10 mins. Drain well into a sieve and transfer to a large serving bowl.
2. TO PREPARE THE SALAD:

Roughly chop the mixed olives. Add to the bowl with the bulghur wheat, then add the mesclun and the carrot noodles. Just before serving add the Greek salad dressing, season generously with salt and pepper and mix gently.
3. TO PREPARE AND COOK THE KEFTEDES:

Place the keftedes lamb mince in a bowl and season with salt and pepper then mix with a wooden spoon to combine. Dampen your hands with cold water to help stop the mince from sticking. Form meatballs using the mixture that are a little smaller than a golf ball then flatten till 1 cm thick patties. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the patties and cook for 3-4 mins on each side.
TO SERVE:

Divide the bulgur salad between plates then top with the lamb keftedes. Finish with a dollop of avocado tzatziki and a crumble of feta.