Greek Lamb Kofta


250g leftover cooked lamb

1 egg

2 tbsp each of chopped mint and coriander

1 tsp ground coriander

1/2 tsp ground cumin

Salt and pepper



Put the lamb into a food processor and pulse until finely chopped. Add the egg, mint leaves and coriander, a little ground coriander and cumin and season well. Process until finely chopped.

Using wet hands divide the mixture into 8 small balls. Heat the oil in a saucepan and shallow fry the kofta for 2-3 minutes on each side. Drain on kitchen roll before serving with a spoonful of Tzatziki with added chopped fresh mint and a tomato salad with basil or oregano leaves.

Source: Caroline Marson, Love Food Hate Waste

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Soil Association
2015 Taste of the West Award
Food and Drink Devon
Great Taste

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