Lamb koftas
Ready in around 20 mins
- Energy: 3166kj (756Kcal)
- Protein: 40g
- Carbohydrate: 51g
- Fat: 39g
- Contains: Gluten, Sesame
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Before cooking:
Bring a pot of 250mls of salted water to the boil over a medium-high heat.
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1. TO COOK THE BULGUR:
Place bulgur wheat in the pot of 250mls of boiling water and bring back to the boil. Once boiling reduce the heat to low but keep the bulgur wheat simmering and cook for 10 mins, stirring a few times. Drain bulgur wheat in a colander and spread out on a large plate to cool.
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2. TO MAKE THE TABBOULEH:
Roughly chop baby kale. Cut the tomato into ½ cm cubes. Remove the stalk from the parsley and discard, then finely chop. Place tomato, parsley and baby kale in a bowl and pour over the lemon dressing. Toss to mix well. Just before serving stir in the cooled bulgur wheat and season with salt and pepper to taste.
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3. TO COOK THE KOFTAS:
Remove the cumin & paprika spiced lamb mince from its packaging and season with salt. Mix the salt in. Then dampen your hands and form the mince into 6 evenly sized sausage shapes about 4 cm long. Heat 1- 2 tbsps of cooking oil in a non-stick frying pan over a medium-high heat. Once hot add the koftas and cook for 5-7 mins turning regularly to cook evenly and lightly brown on the outside.
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TO SERVE:
Open the babaganoush and stir well with a spoon. Spread out on plates and drizzle with 1-2 tbsps of olive oil. Spoon over tabbouleh and then top with koftas.
- 1 pack of cumin & paprika spiced lamb mince
- 1 pack of bulgur wheat
- 1 pot of babaganoush
- 1 pot of lemon dressing
- 1 bag of baby kale
- 1 tomato
- 1 bag of curly parsley
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