Lamb Koftas
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
Method
Mix all the ingredients (apart from the oil) together in a large bowl until well blended.
Divide into 20 small balls, then roll each ball on a board with a cupped hand to turn them into ovals. Refrigerate for 20 minutes or until firm.
In a lightly oiled pan on medium heat, cook the koftas until browned on one side, then turn. Once cooked, place on a tray lined with paper towel and pop in a low oven to keep warm.
Serve two per student (three for high school students) with a side of homemade tzatziki, a pumpkin and spinach salad and warm pita bread.
Variations
- If your kids aren’t too keen on spicy food, replace the cumin and coriander with more fresh or dried herbs, lemon/lime juice or milder spices for seasoning.
Ingredients
Directions
Mix all the ingredients (apart from the oil) together in a large bowl until well blended.
Divide into 20 small balls, then roll each ball on a board with a cupped hand to turn them into ovals. Refrigerate for 20 minutes or until firm.
In a lightly oiled pan on medium heat, cook the koftas until browned on one side, then turn. Once cooked, place on a tray lined with paper towel and pop in a low oven to keep warm.
Serve two per student (three for high school students) with a side of homemade tzatziki, a pumpkin and spinach salad and warm pita bread.
