Lamb kofte with beetroot hummus recipe
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| Lamb kofte with beetroot hummus |
Lamb kofte is served with beetroot hummus - flavours of the Mediterranean prepared fast and fresh in only 30 minutes.
To prep 0:20 | To cook 0:10 | Ingredients 13 | Difficulty EASY | Servings 4
Equipment
You will need a food processor for this recipe.
Ingredients
1 small red onion
3 garlic cloves, halved
1/2 cup fresh mint leaves
500g lamb mince
1 1/2 teaspoons ground coriander
1/2 teaspoon dried chilli flakes
1 lemon, rind finely grated, juiced
1 tablespoon ground cumin
90g (1/4 cup) drained chickpeas
120g drained canned baby beetroot (see Notes)
2 tablespoons low-fat Greek yoghurt
150g grape tomatoes, halved
Wholemeal pita bread, grilled, to serve
Method
Step 1
Preheat oven to 180C/160C fan forced. Process the onion and 2 of the garlic cloves in a food processor until finely chopped. Finely chop half the mint. Combine the mince, onion mixture, chopped mint, coriander, chilli flakes, lemon rind and 3 tsp of the cumin in a bowl. Season well. Shape into eight 8cm-long kofte shapes. Thread 2 kofte each onto 4 metal skewers.
Step 2
Heat a non-stick ovenproof frying pan over medium-high heat. Spray kofte with olive oil. Cook, turning, for 5 minutes or until browned. Transfer to oven. Cook for 4-6 minutes or until just cooked through. Rest for 4 minutes.
Step 3
Meanwhile, for the hummus, process the chickpeas, beetroot, yoghurt, 1 tbs of the lemon juice and remaining garlic clove and cumin in a food processor until smooth and combined. Season.
Step 4
Combine the tomato, remaining mint leaves and 1 ⁄2 tbs lemon juice in a bowl. Divide kofte, beetroot hummus and tomato salad among serving plates. Serve with pita bread.
Notes
Canned baby beetroot is convenient, mild, sweet and ready to puree.
Replace the beetroot hummus with a store bought tub of tzatziki or regular hummus.
Nutrition
Energy 2188kJ
Fat saturated 8.00g
Fat Total 21.00g
Carbohydrate sugars g
Carbohydrate Total 44.00g
Dietary Fibre 8.00g
Protein 36.00g
Cholesterol mg
Sodium mg
Taste Magazine - June 2014 , Page 44
Recipe by Katrina Woodman
